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Ingredients

1 lt Port wine
150 mls lemon juice
1 kg castor sugar
2 cinnamon sticks
Pectin or gelatine (sufficient quantity)

Method

• Sterilise jars and lids

• Combine the port wine, lemon juice, cinnamon sticks and three-quarters of the sugar

• Bring to a boil while stirring constantly

• Taste and add more sugar as required

• Return to a boil, stir in the pectin and boil for one more minute, continuing to stir.

• Remove from heat and skim off any foam

• Pour a little of the jelly onto a small plate or sauce and place in the chiller for approximately 30 minutes to check setting (adding more pectin or gelatine as required and re-boiling and re-testing)

• Remove the cinnamon sticks and ladle or pour into hot jars,

• Wipe the rims to remove any spillage, ensuring there is no stickiness around the rim (which will ensure a good seal)

• Seal and sterilise

• Check seals - sealed lids will be curved down, if lid clicks when pressed, it is not fully sealed

• Store in a cool dark place
  

Chef's Note:

Recipes often state exactly how much pectin or gelatine to use. However this often leads to disastrous results - jelly not setting, setting too firm, etc.

This is because, how much pectin / gelatine will be required, will be dependant on the brand, type and strength of pectin / gelatine used - liquid, powdered, leaf, or whether it is a pectin mix, etc.

It is always best to:

1. Check the directions for use as to how much is required per kg or lt of liqui
2. Make a small test batch and correct as required

Red wine, Madeira, etc can be used if preferred.

Enjoy and bon appetit . . . . .