Black Grape And Port Jelly

1. 1

   In a large saucepan, combine grapes, chopped lemons and 4 cups water. Bring to a boil. Reduce heat and simmer, covered, for 45 mins. Stir in port. Using a potato masher, crush grapes. Simmer, covered, for 45 mins. Strain through a large piece of damp cheesecloth into a large bowl. Let mixture drip through cloth for 3-4 hours or overnight. Do not squeeze or press mixture through cloth as this will result in a cloudy jelly.

2. 2

   Measure strained liquid, discarding pulp. Measure out an equal amount of sugar. Transfer liquid and sugar to a large saucepan. Stir over medium heat, without boiling, until sugar dissolves. Boil, without stirring, for 15 mins, or until jelly sets when a drop is placed on a chilled plate.

* Per serving · 4 servings · Values may vary.

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