Port Wine Jelly (Goes well with duck and game)
2 c. Port
3 c. sugar
½ tsp. rosemary
6 Tbsp. liquid fruit pectin
Bring wine, sugar & rosemary to boil in saucepan. Stir constantly until sugar is dissolved. Strain through cheesecloth. Add pectin; boil 1 more minute, stirring constantly. Remove from heat; skim off any foam. Pour jelly into hot sterilized jars and seal with paraffin.