How To make Port Wine Jelly
INGREDIENTS: 1 c Port wine
1 c Fresh grape juice, or fine
-quality commercially Canned grape juice 3 1/2 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin
How To make Port Wine Jelly's Videos
Blackberry and Port jelly - How to make this delicious jewel-like spread by 'The Guy with the Hand'
Blackberries had a very distinctive flavor but are best fully organic... Foraged directly from the hedgerows. Isabella Codd from Chez Maison provided the recipe and method for using the harvest of varied berries which are not suitable for deserts. It's a perfect way to get the pure goodness and flavor (without the pips.) Our Blackberry and Port is really good for an Autumn breakfast on toast or on neat little scones, warmed for afternoon tea. Perfect on a dull Winter Sunday. It reminds us of what the Sun felt like in Septem ber hedgerows.
How To Make Wine Jelly
This guide shows you a Wine Jelly Recipe
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Easy Grape Jelly Recipe! ????
One thing I love about Isabella grapes is that they take me back to my childhood with their distinct “hubba bubba” like grape flavour, which makes them perfect for making jelly!
Recipe:
✅ 1kg Grapes
✅ 450grams white sugar
✅ 25 grams jam setta (or setting product of your choice. Just be sure to follow the directions as per products instructions)
You can alter the amount of sugar to suit your tastes. Our recipe above is already on the lower side as we prefer our Jelly to be more tart than it is sickly sweet.
Please let us know if you try this out!
Wine Jelly Canning Tutorial // Garden Eats
If you have never tried Wine Jelly, now is the time! This delicious jelly makes a perfect Christmas gift, and pairs well with so many cheeses! Like & subscribe for more great gardening & homesteading content.
Champagne Jelly Flutes You Eat with a Spoon | From Food Network Kitchen | Food Network
Your Valentine will swoon over these seemingly magical champagne jelly flutes. These fizzy beauties may look like the real thing, but they actually require a spoon to eat!
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Champagne Jelly Flutes You Eat with a Spoon | From Food Network Kitchen | Food Network
Original Recipe: Red Wine Jelly
A sophisticated dessert that shows off the power of gelatine.
Recipe:
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350ml/half bottle relatively tannin-heavy red wine with elderberry notes. I used Calvet Grand Reserve Bordeaux.
150ml Elderberry juice/nectar
Juice of 1 lemon
50g of sugar
1 packet gelatine or agar-agar (for vegetarian version)
Add sugar and elderberry juice to small pot. Warm until sugar is dissolved. Add lemon juice and gelatine. Warm again on medium heat until gelatine is dissolved. Add wine and pour into serving dishes. Set in refrigerator to set and gel.
Try to pair the juice and amount of sugar to the wine. Different wines could use different juice pairings to bring out different fruit notes. Choose the wine first (and choose one for tannin notes) and then pair the rest.