Serves: 5
Total Calories: 588
Place raspberries with syrup in a blender container or a food processor bowl. Cover and blend or process until pureed. Press mixture through a sieve with a wooden spoon to remove seeds (you should have 2 cups puree).
In a large kettle, combine raspberry puree, port wine and pectin. Over high heat, bring to a boil. Stir in sugar all at once. Bring to a full boil and boil for 1 minute. Remov e from heat. Skim off foam. Pour into hot sterilized jars, leaving 1/2 -inch headspace. Cool, cover and refrigerate. Serve at room temperature as a spread or as an accompaniment for poultry or pork roast.
This Raspberry Port Jelly recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
