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Port Jelly


"This recipe does call for a great deal of sugar, but such a quantity is needed for your jelly to set
properly. The clear ruby colour of this jelly is just stunning on your cheese plate! This jelly is
fabulous spooned onto Stilton Shortbread."


Port Jelly

2 cups ruby port wine
3 cups sugar
2 tbsp lemon juice
1 orange, halved
3 whole cloves
2 black peppercorns
1/2 tsp whole coriander seed
2 cinnamon sticks
1 pouch liquid pectin


Port Jelly

Heat port, sugar, lemon juice, orange, and spices, bringing just to a simmer. When a simmer has been
reached, pour in pectin, stir well and simmer for 3 minutes. Remove from heat and strain into a jar.
Let cool to room temperature then chill until ready to serve.*

Serve port jelly with any cheese, from soft, mild mascarpone to rich, creamy brie or intense

Port jelly will keep refrigerated for up to 3 months.

* To jar port jelly for pantry or gifts, follow proper canning procedures and store jelly in a cool,
dark place. Refrigerate after opening.

Yield: approximately 2 cups.

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I liked this with strong cheese, though if I made it again I'd cut it with cranberry juice