Port Wine Jelly Recipe

This formulation is based on a batch size of 1 kg. The recipe and method varies from a traditional jam in that no fruit is used and water needs to be evaporated from the mix to ensure the pectin sets.

Recipe

Ingredient

Weight

Pectin Jam (Apple, Multipurpose), Code ISPCAF4.5

5 g

Water

300 g

Sugar

600 g

Port Wine

200 g

Citric Acid solution 50 %, Code ISCAAF

2 – 10 ml

Gross weight

Approx 1110 g

Evaporation

110 g

Net weight

1000 g

Final solids

65 % minimum

Final pH

3.1 – 3.3

Method

  1. Mix the pectin with about 50 g of the sugar and add to the cold water. Heat to the boil while stirring. Cook until the pectin is completely dissolved.
  2. Add the remaining sugar (550g) in 2 -3 amounts at regular intervals while heating. This avoids the temperature of the mix dropping due to the cooling effect of the cold sugar.
  3. Boil for 10 – 15 minutes. The mix needs to be boiled to 75 % soluble solids.
  4. Turn off the heat, cool to below 85°C and add the port wine. The water component of the port will drop the soluble solids to 65 %.
  5. Add 2 – 10 ml of 50 % citric acid solution to adjust the pH to 3.0 – 3.3, while maintaining temperature above 80º C. If you don’t have the ability to measure pH, taste the product and add acid until it becomes slightly tart to taste.
  6. To test the pectin set we suggest that you place a small amount of jam on a cold object (e.g. in the sink) and allow it to sit for 3 – 5 minutes. The jam should start to show signs of setting and should develop a slight skin that adheres to a finger when touched. If no sign of gelling is found, check to ensure pectin has been added, the solids are at least 65 % and the pH is low enough.
  7. Fill at 70 - 80ºC and burp the jars to create a vacuum (Screw the lid on, invert, open lid slightly to expel air, and reseal). This helps to prevent any mould growth.

Note:

  • It is vitally important that the boiling in step 3 evaporates off excess water. If insufficient water is evaporated off, the final soluble solids will be too low and the jam may not set.
  • The jam should not be transported for at least 24 hours, to allow pectin to set.
  • The level of pectin can be adjusted to give a softer or firmer set as required.