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Balsamic Vinegar-Ruby Port Jelly

Makes: 64 servings
Serving size: 1 tablespoon Yield: 4 half-pints
Prep 30 mins Process 10 mins
Balsamic Vinegar-Ruby Port Jelly
Ingredients
  • 1/3  cup  balsamic vinegar
  • 1/4  cup  coarsely shredded orange peel
  • 3  cups  sugar
  • 2  cups  ruby port
  • 1/2  of a 6-ounce package (1 foil pouch)  liquid fruit pectin
Directions

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)
  • Servings Per Recipe 64,
  • cal. (kcal) 50,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 11,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 10,
  • pro. (g) 0,
  • vit. A (IU) 2,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1,
  • Potassium (mg) 8,
  • calcium (mg) 2,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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