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LOCATION: Recipes >> Preserving >> Port Wine Jelly 01

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Mulled Port Wine Jelly
Makes about 6 cups

1 unblemished medium size eating orange
8 whole cloves
1 cinnamon stick (2-1/2 inches), broken
6 whole allspice
1 1/2 cups boiling water
1 box (3/4 oz) powdered regular pectin
2 1/2 cups red port, Madeira, Marsala or a full-bodied red table wine
4 1/2 cups sugar

This is a two-stage recipe. One day (or at least several hours)
before you'll make the jelly, rinse the orange and stick the cloves
into it. Wrap the orange loosely in aluminum foil and bake it, set
directly on the shelf, in a 3500F oven for 1 hour. Open the wrapping
and check the orange; if it is very soft and the juices have begun
to caramelize inside the foil wrapping, it is ready; otherwise
continue to bake it until it is soft and the juices in the wrapping
are turning a rich brown.

Unwrap the orange and drop it into a deep bowl. Add the cinnamon
and allspice and mash everything together. Pour in the boiling
water, cover the bowl and let it stand overnight.

Pour the mixture into a sieve set over a bowl and press the solids
to strain off as much liquid as possible. Discard pulp and strain
the liquid again, this time lining the sieve with cheesecloth.
Measure the liquid; if you don't have 1-1/2 cups, add water.

Pour the liquid into a preserving pan. Add pectin and stir to
eliminate lumps. Set the pan over medium-high heat and bring the
mixture to a boil, stirring constantly. Boil it hard (at a boil
that can't be stirred down) for exactly 1 minute. At once add the
wine and sugar. Lower the heat and stir the mixture until the sugar
has dissolved, 2 or 3 minutes; it should not simmer, much less
boil. Remove from heat.

Skim off any foam and ladle the jelly into hot, sterilized jelly
glasses or straight-sided half-pint canning jars, leaving 1/2-inch
of headspace in the glasses or 1/8-inch in the jars. Seal the jelly
in glasses with melted paraffin; seal canning jars with sterilized
canning lids according to manufacturer's directions. Cool, label
and store the jars.

If the jelly will be used within a few months, it may be refrigerated
unsealed but covered. Keeps, sealed, for a year in a cool pantry.


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