Port Wine Jelly

In a large, heavy-bottomed saucepan, combine the port wine and powdered fruit pectin. Whisk well to ensure the pectin is fully incorporated. (2 minutes)

Bring the mixture to a full, rolling boil over high heat, stirring constantly to prevent scorching. (5-7 minutes)

Once boiling vigorously, add the granulated sugar all at once. Stir continuously until the sugar is completely dissolved. (3 minutes)

Return the mixture to a rolling boil and stir in the butter until it is fully melted. Continue to boil for exactly 1 minute, skimming off any foam that rises to the surface with a clean spoon. (1 minute)

While the jelly is cooking, prepare your canning jars. Inspect the jars and rings for any cracks or rust, discarding any defective pieces. Wash new, unused lids and rings in hot, soapy water. Sterilize the jars and lids by submerging them in boiling water for at least 5 minutes. Keep the jars in the hot water until ready to fill. (15 minutes)

Carefully remove the sterilized jars from the hot water using a jar lifter. Place them on a heat-resistant surface. Ladle the hot jelly into the hot jars, leaving ½ inch of headspace at the top. (5 minutes)

Run a clean, thin spatula or knife around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any spills or residue. (3 minutes)

Center the lids on the jars and screw the rings on tightly, but not too forcefully. (2 minutes)

Place a rack in the bottom of a large stockpot. Carefully lower the filled jars into the pot using a jar lifter, ensuring there is at least 2 inches of space between each jar. Add enough boiling water to cover the jars by at least 1 inch. (5 minutes)

Bring the water to a rolling boil, then cover the pot and process the jars for 10 minutes. (10 minutes)

Turn off the heat and carefully remove the jars from the stockpot using the jar lifter. Place them on a towel-lined surface, several inches apart, and allow them to cool completely undisturbed for 12-24 hours. (12-24 hours)

After the jars have cooled, check the seals. The center of each lid should be slightly concave and should not flex when pressed. If a jar has not sealed properly, refrigerate it immediately and use the jelly within a few weeks.