Port Wine Jelly Recipe


Ingredients

1 ingredients:
1 cup port wine
1 cup fresh grape juice, or fine quality, commercially
1 canned grape juice
3 1/2 cup sugar
3 oz liquid pectin (1/2 bottle)


Directions

Servings: makes 4 - 1/2 pint jars Notes: This can be made from other
rich red wines, and apple juice may be substituted for grape. It is
used as a spread on scones, tea biscuits, English muffins, or tea
breads and as a glaze for, or accompaniment to, pork dishes, chicken,
or duck.

DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to
a boil over medium heat. Stir constantly until sugar is completely
dissolved. Remove from heat and stir in liquid pectin. Skim off foam
with metal spoon and immediately pour into hot sterilized jars.
Vacuum seal (hot water bath method, or may be refrigerated up to 6
weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin


Servings: 4 servings

 

 

Port Wine Jelly Recipe brought to you by Recipe Ideas


Categories: Alcohol; Beverages; Wine Recipes


The History of Recipes

We can read the history of `recipes` back into ancient history, in truth as far into history as early Egypt, and maybe even further. In practice though, in the main part, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.

In fact, the most ancient recipe discovered, according to food historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful.

Later on, in Roman times around 25BC a man called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef informs us how the cooks of his times used a wide range of spices, including a few that will be familiar to modern chefs like bay, mint and parsley.

Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an eruption in publications on food, most of which are kept safe in private cookery archives.

For the next few years, the upper-class families of Europe tried to offer the most extravagent meals, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them.

By the advent of the twentieth century, cooking books are starting to become popular mostly as a result of better eduction, leisure time and having more money to spend.

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We hope you enjoy this Port Wine Jelly recipe.

 


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