Port Wine Jelly

Pour the port into a large saucepan and sprinkle in the pectin. Bring to a boil over high heat stirring frequently. Once boiling pour in the sugar and stir until dissolved. Return the mixture to a boil and stir in the butter until melted. Continue boiling for 1 minute skimming and discarding any foam the forms on the surface.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot sterilized jars filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.