‘Tis the season for booze infooozed jellies! With little-to-no local in-season fruits in New Hampshire, I was forced to resort to alcohol. Hard life, right? The other evening while rushing around the grocery store for canning ingredients I completely forgot my bag of 6 pomegranates in the check out aisle. To ensure that I wasn’t loosing my mind, I called customer service before I made the trip back to the store at 9pm, and they confirmed my forgetful fate. I figured that maybe it was a sign and that there was probably a reason for my forgetfulness: Ball Jars and liquid pectin! On my second trip through the check out aisle, the manager asked what I was making, which led to the mention of the blog, which in turn led to the manager not charging me for any of my canning supplies. “I feel bad that you had to drive back down here (mind you it was my own damn fault), so these are a gift from me because you have a great blog!” What? Who does that? Thus deeming Portsmouth, NH grocery stores the friendliest I’ve ever encountered (a cashier at Trader Joe’s once gave me a free house warming plant).

Spiced Port & Pomegranate Jelly- Putting Up with Erin

Here’s a quick and simple recipe for Spiced Port & Pomegranate Jelly. As I went a bit overboard on buying fresh pomegranates I made my own juice, but you could always opt for bottled no-sugar added pomegranate juice. The last time I made something with port wine I felt it necessary to consume the remaining 24oz of the bottle… at 11am. Unfortunately, I’m not day drinking at the moment, though I did still enjoy the pleasantries of making this jelly, particularly the aromas of the port and cinnamon sticks. This jelly has a nice sweet flavor with strong port wine notes. Everyone always pairs port with cheese and chocolate, so I’d say it’s pretty safe to suggest… enjoying this jelly with some cheese and chocolate. 🙂

Spiced Port & Pomegranate Jelly- Putting Up with Erin

Spiced Port & Pomegranate Jelly

Yield: 6 half pints


  • 1 cup port wine
  • 1 cup fresh pomegranate juice (about 2 pomegranates)
  • 3-1/2 cup sugar
  • 2 Tbsp lime juice
  • 3 cinnamon sticks
  • 6 whole cloves (wrapped in a tea ball or cheesecloth)
  • 1 3oz pouch of liquid pectin


  1. For pomegranate juice- de-seed 2 whole pomegranates. Place seeds in a blender. Pulse seeds for a couple seconds. Strain off pomegranate juice using a fine mesh strainer.
  2. In a large-size, non-ionized pot combine all ingredients except pectin. Over medium heat bring jelly mixture to a boil. Boil hard for 1-2 minutes. Remove from heat, remove cinnamon and clove ball, and then immediately stir in liquid pectin.
  3. Ladle jelly into prepared jars, wipe rims, apply lids and rings (finger tight). Process jars in a hot water bath for 12 minutes.
  4. Remove jars from canner and let cool on a folded towel for 8-12 hours.
  5. Remove rings and store jars in a cool dry place for up to 1 year.


This recipe is an adaptation of the original recipe found at All Four Burners.

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