When we were little, my mother used to make this simple Mexican chicken spaghetti dish. It is wonderful and so simple!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 40 |
| Yield: | 5 half pint jars |
Ingredients
- 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
Instructions
- 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.
Reviews
It was really easy. I made it just like it was written. It is really good over Brie cheese or cream cheese with crackers as an appetizer.
This was very good. I have made many jams and jelly but this was the first time I used wine! Very different flavor, but yummy! It has a sweetness that is different from the typical fruit jelly. I did not think it was too sweet as others have said. Maybe because I only use a thin layer? Anyways, very tasty! Thanks! Oh and I also halved the recipe and it came out well. I didnt bother canning it, as we were eating it right away.
Have made wine jelly for several years using different wines – found the white wines don’t have nearly as much flavor – too fruity. Merlot has always turned out good, but the port, by far, has the strongest flavor & liked by all. I only use 3-1/2 cups of wine, and always use 1/4 cup lemon juice. Have used fresh and bottled – never noticed a difference. Have never had a batch fail. Have taken it to gatherings and served on a pretty platter with small crackers around the bottom of a long-stemmed champagne glass filled with the jelly and a demitasse spoon for spreading – lots of comments!!!
Mine also did not set up using port. I talked to a friend who is a master preserver – she changed it to reduce the port to 3.25 cups and add 1/2 cup of lemon juice. Pectin requires a certain ratio of acid to sugar. Port doesn’t have enough acid so adding the lemon juice should help it to set up better. If your using a white wine you can probably skip the lemon juice since white wine has more acid than port. Also, be prepared with more jars- the yield on this recipe is also incorrect – my port “sauce” following instructions exactly yielded 8 half pints
This was my first attempt at making jelly. I followed the recipe exactly with some inexpensive Fairbanks Port. It seems powdered fruit pectin packages only come in 1.75-oz sizes, though, so I just used one package. It was very easy to make, and it turned out perfectly! I tried some on crackers with a bit of “stinky cheese,” and I loved the flavors together. This is a great, unique gift idea.
I have made many kinds of wine jelly and using port is a wonderful full-flavored version. It is sweet – DO NOT cut back on the sugar as this is the chemistry between sugar and pectin that makes it jell. Try adding a little lemon juice instead. Strangely I have found that the cheaper the wine …. the nicer the jelly. When adding lemon juice substitue 1/2 cup for the wine.
Turned out great, i ended up using my arbor mist wine that I had in the fridge for forever, tasted great.
Whoa! This is REALLY sweet–as in, next time I’m cutting the sugar down by a half cup at least! But, despite the sugary-ness, so GOOD! Definitely will make this again.
excellent taste, made port chocolate cupcakes and put the jelly in the middle as a filling (little bit) made the cupcake awesome.
I know. I know. I’m a bad reviewer but I just couldn’t wait to use this recipe. I initially was going to use another recipe and bought Cabernet Sauvignon for $3.00. So rather than Port Wine, I used that instead. Also, I had only 3 1/2 cups of wine so I changed from 40 to 35 servings and used 1.75 oz of dry pectin. The color was beautiful and the taste was incredible. Next time (probably next year), I will use port because this tasted great and was fun to make with my daughter. Also, with my serving adjustment, I still made a total of 5 jelly jars.