Beetroot In Port Wine Jelly Recipes
BEETROOT IN PORT WINE JELLY
Almost like a brawn but not a brawn!!!!!
Provided by patsone
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Take one packet of Port Wine Jelly - (500ml).Empty jelly chystals into a jug and dissolve in 250ml of boiling water, stir until the jelly crystals are completely dissolved.
- 1 can of diced pickled beetroot - drained well, retain liquid - at least 250 ml -( if not add white vinegar to make up 250ml) Add this to step 1
- In a Mould or Glass Bowl arrange the diced beetroot on the bottom and carefully pour over the jelly mixture
- Place into the fridge until completely SET
- When ready to use turn the jelly out of the bowl or mould onto a plate and carefully cut into slices.
- This is a nice tasting and attractive looking relish; particularly good with cold meats and salads.
- Enjoy.
BEET-RASPBERRY JELLY
Make and share this Beet-Raspberry Jelly recipe from Food.com.
Provided by Martina
Categories Jellies
Time 1h5m
Yield 5 half pints
Number Of Ingredients 7
Steps:
- Cook beets in water until tender.
- Drain.
- Reserve juice.
- Combine reserved juice, lemon juice, and pectin crystals in large pot.
- Heat and stir on medium-high until it comes to a boil.
- Stir in sugar and gelatin.
- Boil 6 minutes stirring coccasionally.
- Skim off foam.
- Pour into hot sterilized half pint jars to within 1/4 inch of top.
- Place sterilized metal lids on jars and screw metal bands on securely.
- For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
PORT WINE JELLY
Make and share this Port Wine Jelly recipe from Food.com.
Provided by Tonkcats
Categories Jellies
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
- Remove from heat. Quickly stir in 1/2 bottle liquid pectin.
- Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars.
- Seal as directed.
Nutrition Facts : Calories 3077.2, Sodium 42.5, Carbohydrate 664.5, Sugar 636.2, Protein 0.9
PORT WINE JELLY
Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.
Provided by Mama Smith
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h30m
Yield 40
Number Of Ingredients 5
Steps:
- Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 g
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