Maple Port Wine Jelly

Recipes with Maple Syrup / Sauces and Dressings

Recipe — Maple and Porto Jelly
Cooling Time:
1 portion
Metric Imperial


  • 2 cups porto
  • 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
  • 1 gelatin package
  • Cold water


  1. In a casserole, reduce port and maple syrup for about the half.
  2. Let the contents of one gelatin package swell in cold water for 20 seconds, then add it to the hot port reduction.
  3. Once the gelatin has been dissolved, pour the mixture into jars and refrigerate until set.
  4. Great for enhancing the flavour of terrines, pâtés and cheese.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.