Plum Port Wine Jelly Recipes

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PLUM JELLY



Plum Jelly image

Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.

Provided by Shady Acres Cooking

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 5

Number Of Ingredients 3

2 ½ pounds fresh plums, pitted and halved
4 cups white sugar
1 cup water

Steps:

  • Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
  • Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  • Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
  • Place jars on a towel to cool until lids pop. Press lids to confirm the seal.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 185.9 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.6 g, Sodium 1.4 mg, Sugar 182.4 g

PLUM-PORT WINE JELLY



Plum-Port Wine Jelly image

Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.

Categories     Condiment/Spread     Plum     Port     Summer     Boil     House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 5

3 pounds underripe red plums
3 cups water
Port wine
6 cups sugar
6 tablespoons liquid pectin

Steps:

  • Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

PORT WINE JELLY



Port Wine Jelly image

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

4 cups port wine
1 (2 ounce) package powdered fruit pectin
4 ½ cups white sugar
½ teaspoon butter
5 half pint canning jars with lids and rings

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

PORT WINE JELLY



Port Wine Jelly image

Make and share this Port Wine Jelly recipe from Food.com.

Provided by Tonkcats

Categories     Jellies

Yield 1 batch

Number Of Ingredients 3

3 cups sugar
2 cups port wine
1/2 bottle liquid pectin (6 oz. size)

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

BASIC HERB WINE JELLY



Basic Herb Wine Jelly image

Make and share this Basic Herb Wine Jelly recipe from Food.com.

Provided by dicentra

Categories     Jellies

Time 40m

Yield 4 cups

Number Of Ingredients 5

1 3/4 dry white wine or 1 3/4 red wine
1/4 cup white wine vinegar or 1/4 cup red wine vinegar
3 tablespoons chopped fresh herbs
3 1/2 cups sugar
1 (1 ounce) envelope liquid pectin

Steps:

  • Combine wine, vinegar and herbs in large saucepan. Bring to a boil; remove from heat. Cover and allow to steep for 30 minutes to extract flavors.
  • Strain mixture through a lined sieve; discard leaves. Return liquid to saucepan and stir in sugar.
  • Bring to a boil over high heat and boil rapidly for 1 minute, stirring constantly.
  • Remove from heat and stir in pectin.
  • Ladle into hot jars and process for 10 minutes in water bath.

Nutrition Facts : Calories 678, Sodium 1.8, Carbohydrate 175.1, Fiber 0.1, Sugar 174.7

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