Port Jelly

Port Jelly cooling before labels

4 cups port wine
1- 2 oz, pkg of pectin
4 1/2 cups of white sugar 
1/2 tsp. butter to cut foam

• 5 half pint canning jars with lids and rings.

 

1. Set out all ingredients 
2. Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nanimo Bars

For a change add a liquor in the center.
Such as Forty Creek Cream.This one is not as sweet as some of the cream liquors.

Shortbread

Bob's favorites.

Raspberry jam in the middle, butter icing with a cherry on top.