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Add a photoRaciónes: 8
Ingredientes
- 1 3/4 c. ruby port
- 3/4 c. claret or possibly other dry red wine, such as cabernet Sauvignon
- 3 c. sugar
- 1 pouch liquid pectin
Direcciones
- In a 3 to 4 qt pan, combine part, claret and sugar. Stir over low heat till sugar is completely dissolved about 5 min. Stir in pectin all at once; if foam forms on top, skim it off. Fill prepared, warm jars with jelly to within 1/8 inch of rim.
- Firmly screw on lids. You may also pour the jelly into heat tested wine glasses, top with paraffin and give as a gift.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 309 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 75.65g | 20% |
| Dietary Fiber 0.0g | 0% |
| Sugars 74.93g | 50% |
| Protein 0.02g | 0% |
