Categories: conserves, jams, jellies, preserves
Ingredients
- 7 cups sugar
- 3 cups cranberry juice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 cup port wine
- 2 (3 oz.) pkg. liquid fruit pectin
Directions
- Combine first 4 ingredients in a Dutch oven; bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring frequently. Remove from heat; stir in wine and fruit pectin. Skim off foam with a metal spoon.
- Quickly pour jelly into sterilized jars, leaving 1/2 inch headspace. Cover at one with a 1/8 inch layer of paraffin. Cover with lids.
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makes 7 cups.