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Mulled Port Wine Jelly




Source of Recipe


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List of Ingredients




Mulled Port Wine Jelly

1 med. unblemished eating orange
8 whole cloves
1 approx. 2 1/2" cinnamon stick, broken
6 whole allspice, slightly bruised
1 1/2 c. boiling water
1 3/4oz. box powdered regular pectin
(do not use kind for low-sugar preserving)
2 1/2 c. good quality red port
(or substitute full flavored red table wine)
4 1/2 cups Sugar

Recipe



This is a two-stage recipe.
One day (or at least several hours) before you'll make the jelly, rinse the orange and stick the cloves into it. Wrap the orange loosely in aluminum foil and bake in oven, setting directly on the shelf, at 350 for 1 hour. Open the wrapping and check the orange; if it is very soft and the juices have begun to caramelize inside the foil wrapping, it is ready; otherwise continue to bake it until it is soft and the juices in the wrapping are turning a rich brown.
Unwrap the orange and drop it into a deep bowl. Add the cinnamon and allspice and mash everything together. Pour in the boiling water, cover the bowl and let it stand overnight.

Pour the mixture into a sieve set over a bowl and press the solids to strain off as much liquid as possible. Discard pulp and strain the liquid again, this time lining the sieve with cheesecloth. Measure the liquid; if you don't have 1 1/2 c., add water.

Pour the liquid into a preserving pan. Add pectin and stir to eliminate lumps. Set the pan over medium-high heat and bring the mixture to a boil, stirring constantly. Boil it hard (at a boil that can't be stirred down) for exactly 1 minute.
At once add the wine and sugar. Lower the heat and stir the mixture until the sugar has dissolved, 2 or 3 minutes; it should not simmer or boil. Remove from heat.

Skim off any foam and ladle the jelly into hot, sterilized jelly glasses or straight-sided half-pint canning jars, leaving 1/2" at top in the glasses or 1/8" in the jars. Seal with melted paraffin; or seal canning jars with sterilized canning lids according to manufacturer's directions. Cool, label and store the jars.

If the jelly will be used within a few months, it may be refrigerated unsealed but covered. Keeps, sealed, for a year in a cool pantry.
Makes about 6 cups.