Black Grape And Port Jelly - cooking recipe

Ingredients

2 1/4 lb black grapes
2 None lemons, coarsely chopped
1/2 cup port
5 cups granulated sugar, approximately

Preparation

In a large saucepan, combine grapes, chopped lemons and 4 cups water. Bring to a boil. Reduce heat and simmer, covered, for 45 mins. Stir in port. Using a potato masher, crush grapes. Simmer, covered, for 45 mins. Strain through a large piece of damp cheesecloth into a large bowl. Let mixture drip through cloth for 3-4 hours or overnight. Do not squeeze or press mixture through cloth as this will result in a cloudy jelly.
Measure strained liquid, discarding pulp. Measure out an equal amount of sugar. Transfer liquid and sugar to a large saucepan. Stir over medium heat, without boiling, until sugar dissolves. Boil, without stirring, for 15 mins, or until jelly sets when a drop is placed on a chilled plate.