Spiced sherry jelly
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eight ounce jelly glasses and lids or other 8-ounce heat-safe glasses | |
| One 8 1/2-inch long cinnamon stick | ||
| ½ | teaspoon | Whole cloves |
| ½ | teaspoon | Whole allspice |
| 2½ | cup | Cream sherry |
| ½ | cup | Water |
| ¼ | cup | Lemon juice |
| 1 | pack | (1 3/4 oz) powdered fruit pectin |
| 3 | cups | Sugar |
Directions
Prepare jars according to manufacturers' instructions. Tie cinnamon, cloves and allspice in double thickness of cheesecloth. In a 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. Immediately ladle jelly into glasses to ½-inch from top and process in a boiling water bath, cool jars.
Yield: four 8-ounce glasses
Recipe by: Cooking Live Show #CL8957 Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" <jfreeman@...> on Sep 19, 1997