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