Port Wine Jelly

Port wine jelly is one of those preserves that looks and tastes far more impressive than the effort involved. Port wine and fresh grape juice boil with sugar until dissolved, then liquid pectin goes in off the heat to set it. That’s the whole process.

The result is a deep, ruby-red jelly with a sophisticated, slightly boozy sweetness. Most of the alcohol cooks off during the boil, leaving behind the port’s rich, fruity complexity without the burn. The grape juice reinforces those dark fruit notes and helps the jelly set with a smooth, clear consistency.

This jelly belongs on a cheese board. It’s stunning alongside sharp cheddar, aged gouda, or a creamy brie. It also makes an incredible glaze brushed over roasted duck or pork tenderloin in the last few minutes of cooking.

Kitchen Tips

• Stir constantly while the sugar dissolves. Undissolved sugar causes crystallization and a grainy texture in the finished jelly.
• Skim the foam immediately after adding the pectin. The foam won’t hurt you, but it makes the jelly cloudy instead of jewel-clear.
• Pour into hot sterilized jars right away. The pectin starts setting quickly and you want it to set in the jar, not the pot.
• If not canning, this keeps in the fridge for up to 6 weeks.

Variations

• Spiced port jelly: Add a cinnamon stick and a few whole cloves to the boil, then strain before jarring.
• Rosemary port jelly: Steep a sprig of fresh rosemary in the hot mixture for 5 minutes before straining. Outstanding with lamb.