Cranberry Wine Jelly - cooking recipe

Ingredients

7 c. sugar
3 c. unsweetened cranberry juice
1 lb. cranberries (optional)
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 c. Port wine
2 (3 oz.) pkg. liquid fruit pectin

Preparation

Combine sugar, cranberry juice, cinnamon and cloves in Dutch oven.
If using cranberries, crush in blender and add them too. Bring to a boil, stirring to dissolve sugar.
Boil 1 minute, stirring constantly.
Remove from heat and stir in wine and pectin.
Skim off foam with a metal spoon.
Quickly pour jelly into sterilized jelly jars (to hold 7 cups), leaving 1/2-inch headspace.
Cover at once with 1/8 inch of melted paraffin.
Cover with lids.