Ingredients
1 bottle of good Ruby Port wine (750ml)
5 tablespoons fresh lemon juice
2 3/4 cups sugar
2 ounces powder fruit Pectin
Method
Sources
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Ruby port — cheese pairing, reductions, poaching pears
Measures sugar concentration for jams, syrups, fermentation
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Measures sugar concentration for jams, syrups, fermentation
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
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Wash and sterilise the jam jars and lids for 5 minutes in boiling water. Remove and drain upside down on a clean kitchen towel. In a pan (not aluminium), mix the Port wine with the lemon juice and the pectin (used in food as a gelling agent particularly in jams and jellies). Whisk to dissolve and bring to a boil. Add the sugar and bring back to a boil. Count 2 minutes after boiling point is reached and remove from the heat. If any foam forms remove it before putting jelly in the jars. The jelly will still be liquid at this point but after it cools it jellifies due to the pectin. While the jelly is still boiling hot, fill the jars leaving 1/2 inch below the rim. Screw the lid, invert the jar for 15 minutes. Re-invert jar so it is straight, clean the outside surface and allow to cool. Put a label and store in a dark cool place.