Categories: conserves, jams, jellies, preserves

Ingredients

• 7 cups sugar
• 3 cups cranberry juice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 cup port wine
• 2 (3 oz.) pkg. liquid fruit pectin

Directions

1. Combine first 4 ingredients in a Dutch oven; bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring frequently. Remove from heat; stir in wine and fruit pectin. Skim off foam with a metal spoon.
2. Quickly pour jelly into sterilized jars, leaving 1/2 inch headspace. Cover at one with a 1/8 inch layer of paraffin. Cover with lids.

3. makes 7 cups.

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