Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Port Wine Jelly


3 cup sugar
2 cup Port wine
1/2 bottle (6 oz. size) liquid pectin

Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Quickly stir in 1/2 bottle liquid pectin. Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal as directed.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.