Spiced Sherry Jelly Recipe
Ingredients
| 4 8-ounce jelly glasses and lids or other 8-ounce heat-safe glasses | ||
| Paraffin | ||
| 1 3 1/2-inch-long cinnamon stick | ||
| Whole Cloves | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| 2 1/2 cups cream sherry | ||
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Powdered fruit pectin package | 1 1 3/4 Ounce | |
| Sugar | 3 Cup (16 tbs) | |
Directions
1. Prepare glasses and lids, and melt paraffin
2. Tie cinnamon, cloves, and allspice in double thickness of cheesecloth.
3. In heavy 3-quart saucepan, place spice bag; add sherry, water, lemon juice, and pectin; over high heat, heat mixture to boiling, stirring frequently; immediately stir in sugar. Stirring constantly, heat until mixture comes to a full rolling boil; boil 1 minute. Discard spice bag. Remove from heat. With spoon, skim off foam.
4. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin . When cool, cover glasses with lids.
2. Tie cinnamon, cloves, and allspice in double thickness of cheesecloth.
3. In heavy 3-quart saucepan, place spice bag; add sherry, water, lemon juice, and pectin; over high heat, heat mixture to boiling, stirring frequently; immediately stir in sugar. Stirring constantly, heat until mixture comes to a full rolling boil; boil 1 minute. Discard spice bag. Remove from heat. With spoon, skim off foam.
4. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin . When cool, cover glasses with lids.
Chef
