How could I post an Italian Wine Jelly without posting the most subttle of all the Jellies - Port wine. Well, being Portuguese and living in Italy does make me cook very different things so here is the Port Wine Jelly. Serve with red meat, grilled or roasted. Also is fabulous to brush on the meat when it is cooked and leave covered with aluminium foil to rest. —Maria Teresa Jorge
bottle of good Ruby Port wine (750ml)
fresh lemon juice
2 3/4 cups
powder fruit Pectin
Wash and sterilise the jam jars and lids for 5 minutes in boiling water. Remove and drain upside down on a clean kitchen towel.
In a pan (not aluminium), mix the Port wine with the lemon juice and the pectin (used in food as a gelling agent particularly in jams and jellies). Whisk to dissolve and bring to a boil.
Add the sugar and bring back to a boil. Count 2 minutes after boiling point is reached and remove from the heat. If any foam forms remove it before putting jelly in the jars. The jelly will still be liquid at this point but after it cools it jellifies due to the pectin.
While the jelly is still boiling hot, fill the jars leaving 1/2 inch below the rim. Screw the lid, invert the jar for 15 minutes. Re-invert jar so it is straight, clean the outside surface and allow to cool. Put a label and store in a dark cool place.
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