Instructions: Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS".

Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a heavy, large saucepan. Bring to a boil, stirring frequently. Remove from heat; stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into hot sterilized jars, leaving a half-inch headspace. Seal at once with a thin; layer of paraffin. Cover with lids.

Makes 9 half-pint
jars. (I process my jellies in boiling water for 20 minutes, using the Ball lids that seal. I dont use paraffin.) Pat H.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.