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Balsamic Vinegar-Ruby Port Jelly

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  • Makes: 64 servings
  • Serving Size: 1 tablespoon
  • Yields: 4 half-pints
  • Prep: 30 mins
  • Process: 10 mins

Balsamic Vinegar-Ruby Port Jelly



  1. In a small saucepan combine vinegar and orange peel. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until vinegar is reduced to 1/4 cup. Remove from heat. Cover and let stand until cool. Pour mixture through a fine-mesh sieve; discard peel.
  2. In a 4- to 6-quart heavy pot combine the reduced vinegar, sugar, and port. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 4 half-pints.

Nutrition Facts (Balsamic Vinegar-Ruby Port Jelly)

    Per serving:
  • 50 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 1 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 10 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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