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Port Wine Jelly
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You can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks.
2 cups good-quality port wine
3 cups granulated sugar
1 tablespoon freshly-squeezed lemon juice
2 cinnamon sticks, broken in half
3 ounces liquid pectin (Certo®)
Prepare canning jars according to manufacturer's directions. Combine port, sugar, lemon juice and cinnamon sticks in a heavy saucepan. Bring the mixture to a boil over high heat. Stir to help dissolve the sugar. Boil vigorously for 2 minutes; remove the pan from the heat, and immediately add the pectin. Spoon the jelly into prepared jars, leaving 1/4 inch of headspace. Place a piece of cinnamon stick in each jar. Process the jars in a water bath according to the manufacturer's directions, no less than 10 minutes.
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