How To make Port Wine Jelly
INGREDIENTS: 1 c Port wine
1 c Fresh grape juice, or fine
-quality commercially Canned grape juice 3 1/2 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin
How To make Port Wine Jelly's Videos
Easy Grape Jelly Recipe! ????
One thing I love about Isabella grapes is that they take me back to my childhood with their distinct “hubba bubba” like grape flavour, which makes them perfect for making jelly!
Recipe:
✅ 1kg Grapes
✅ 450grams white sugar
✅ 25 grams jam setta (or setting product of your choice. Just be sure to follow the directions as per products instructions)
You can alter the amount of sugar to suit your tastes. Our recipe above is already on the lower side as we prefer our Jelly to be more tart than it is sickly sweet.
Please let us know if you try this out!
Rosé & Raspberry Wine Jelly Recipe
How to make wine jelly - using just four ingredients!
You need:
1 1/2 cups of Ripe Raspberries
2 1/2 cups of a Dry Rosé Wine
3 1/2 cups Granulated Sugar
1 pouch Liquid Pectin
Directions found here:
Champagne Jelly Flutes You Eat with a Spoon | From Food Network Kitchen | Food Network
Your Valentine will swoon over these seemingly magical champagne jelly flutes. These fizzy beauties may look like the real thing, but they actually require a spoon to eat!
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Champagne Jelly Flutes You Eat with a Spoon | From Food Network Kitchen | Food Network
How to Make Red Wine Jelly - March Canning Madness | Cosmopolitan Cornbread
This unusual jelly is an amazing addition to grilled meats and sauces.
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Original Recipe: Red Wine Jelly
A sophisticated dessert that shows off the power of gelatine.
Recipe:
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350ml/half bottle relatively tannin-heavy red wine with elderberry notes. I used Calvet Grand Reserve Bordeaux.
150ml Elderberry juice/nectar
Juice of 1 lemon
50g of sugar
1 packet gelatine or agar-agar (for vegetarian version)
Add sugar and elderberry juice to small pot. Warm until sugar is dissolved. Add lemon juice and gelatine. Warm again on medium heat until gelatine is dissolved. Add wine and pour into serving dishes. Set in refrigerator to set and gel.
Try to pair the juice and amount of sugar to the wine. Different wines could use different juice pairings to bring out different fruit notes. Choose the wine first (and choose one for tannin notes) and then pair the rest.