Port Wine Jelly

You can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks.


  • 2 cups good-quality port wine
  • 3 cups granulated sugar
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 cinnamon sticks, broken in half
  • 3 ounces liquid pectin (Certo)


  1. Prepare canning jars according to manufacturer's directions.
  2. Combine port, sugar, lemon juice and cinnamon sticks in a heavy saucepan. Bring the mixture to a boil over high heat. Stir to help dissolve the sugar. Boil vigorously for 2 minutes; remove the pan from the heat, and immediately add the pectin.
  3. Spoon the jelly into prepared jars, leaving 1/4 inch of headspace.
  4. Place a piece of cinnamon stick in each jar.
  5. Process the jars in a water bath according to the manufacturer's directions, no less than 10 minutes.