Port Wine Jelly

This recipe comes from a manor house near Frome in Somerset and is dated 1878. It is still made every year during Christmas week, as it is a change from Christmas pudding or mince pies.


  • cups (6 dl) port wine, of reasonable but not excellent quality
  • Eight ¼ oz packets (60 g) powdered gelatine, soaked in a little warm water
  • cup (90 g) castor sugar
  • cups (3 dl) red wine (not expensive)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Juice of ½ lemon


Reserve half the port and put the rest with all the other ingredients and cup (1.5 dl) of water into a saucepan and stir until it comes almost but not quite to the boil. Add the reserved port and stir well. Pour through a strainer into a mould which has been rinsed with cold water. Leave in the refrigerator for at least 6 hours before unmoulding.