Port Wine Jelly
Ingredients
Directions
Prepare
Cut the isinglass into very small pieces.
Pound the rock candy and gum arabic together.
Make the jelly
Pour the boiling water over the mixture and keep it hot but not simmering.
Once dissolved, add the port wine and boil for a few minutes.
Strain the mixture and let it cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Isinglass
- Sets the liquid into a firm jelly as it cools.
- Gum arabic
- Stabilises the jelly and gives it a smooth, body-rich texture.
- Rock candy
- Adds sweetness to balance the wine's tannin and acidity.
- Port wine
- Provides the main flavour and colour of the jelly.
The step that matters
Keep the mixture hot but not simmering. Isinglass is a gelatin-like protein that dissolves best in hot liquid. Simmering or overheating can weaken its gelling power and cloud the jelly, so gentle heat is needed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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