Delicious Port Wine Jelly

Follow our step-by-step guide on how to make Delicious Port Wine Jelly.

1. Step 1

   Start by pouring the port wine into a large saucepan. Sprinkle the powdered fruit pectin over the wine and stir gently. Heat the mixture over high heat, stirring frequently until it comes to a rolling boil. Once boiling, add the white sugar all at once, stirring continuously until it completely dissolves. Bring the mixture back to a boil and add the butter, stirring until it melts. Keep the mixture boiling for one minute, making sure to skim off any foam that forms on the surface.

2. Step 2

   While the jelly is boiling, prepare your canning jars. Sterilize them along with the lids in boiling water for at least five minutes to ensure they are clean and safe for preserving. Once sterilized, carefully pour the hot jelly into the jars, filling them to about half an inch from the top. Wipe the rims of the jars with a damp paper towel to remove any residue, then place the lids on top and screw on the rings securely.

3. Step 3

   Next, set up a large stockpot with a rack at the bottom. Fill the pot halfway with water and bring it to a boil. Using a jar lifter, carefully lower the filled jars into the pot, ensuring there’s a two-inch space between each jar. If needed, add more boiling water until it covers the jars by at least an inch. Cover the pot and process the jars in boiling water for ten minutes to seal them properly.

4. Step 4

   Once the time is up, carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, leaving space between each jar to cool. As they cool, you’ll hear the satisfying sound of the lids sealing. After they’ve cooled completely, press down on the center of each lid to check the seal; it should not move up or down. Store your beautiful port wine jelly in a cool, dark place, and enjoy it on toast, with cheese, or as a delightful addition to desserts.