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4 Ratings
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  • 4 Ratings

Have you ever drizzled balsamic vinegar over berries? Think of this ruby port jelly as a scrumptious spreadable version of that same concept.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
10 mins
40 mins
4 half-pints


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • 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

50 calories; carbohydrates 11g; sugars 10g; vitamin a 1.6IU; vitamin c 0.5mg; folate 0.4mcg; sodium 1mg; potassium 8mg; calcium 2mg; iron 0.1mg.