Ingredients
2 cups Port or Sherry
2 1/2 cups Sugar
1 dash Cinnamon and cloves (optional)
85 milliliters Pectin
Preparation
Heat wine, sugar and spices (if used) in top of double boiler until sugar is completely dissolved. Place over direct heat and bring to a fast boil, stirring constantly. Simmer 2 minutes. Remove from heat, stir in pectin, skim and pour into sterilized jars. Cool slightly and seal tightly. Makes about 4 4-ounce jars.
