Port Wine Jelly Best Dishes

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Port Wine Jelly

"Fredricksburg Texas has some of the quality Texas wineries nearby. While experimenting with a first rate port I discovered there, I got here up with this beautiful, jeweled jelly. It's easy to make for a present basket."

Ingredients :

four cups port wine
1 (2 ounce) package powdered fruit pectin
four half of cups white sugar
half teaspoon butter
5 half of pint canning jars with lids and jewelry

Instructions :

Prep : 10M	Cook : 40M	Ready in : 4H30M

Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring regularly. Once boiling, pour in the sugar, and stir till dissolved. Return the combination to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the paperwork on the surface.
Sterilize the jars and lids in boiling water for at least 5 mins. Pour the jelly into the recent, sterilized jars, filling the jars to within 1/2 inch of the pinnacle. Wipe the edges of the jars with a moist paper towel to cast off any food residue. Top with lids, and screw on rings.
Place a rack within the bottom of a large stockpot and fill midway with water. Bring to a boil over high heat, then cautiously decrease the jars into the pot the usage of a holder. Leave a 2 inch space between the jars. Pour in extra boiling water if essential till the water level is as a minimum 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and manner for 10 mins.
Remove the jars from the stockpot and vicinity onto a cloth-blanketed or wood floor, several inches aside, till cool. Once cool, press the pinnacle of every lid with a finger, making sure that the seal is tight (lid does now not circulate up or down in any respect). Store in a groovy, dark vicinity.

Notes :

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