Spiced Sherry Jelly Recipe - Cooking Index
Spiced Sherry Jelly Recipe - Cooking Index
| 4 | Eight-ounce jelly glasses and lids | |
| Or other 8-ounce heat-safe glasses | ||
| 1 | Cinnamon stick - (abt 8 1/2 " long) | |
| 1/2 teaspoon | 2.5ml | Whole cloves |
| 1/2 teaspoon | 2.5ml | Whole allspice |
| 2 1/2 cups | 592ml | Cream sherry |
| 1/2 cup | 118ml | Water |
| 1/4 cup | 59ml | Lemon juice |
| 1 | Powdered fruit pectin - (1 3/4 oz) | |
| 3 cups | 594g / 20oz | Sugar |
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 1/2-inch from top and process in a boiling water bath, cool jars.
This recipe yields four 8-ounce glasses.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Susan Westmoreland and Good Housekeeping Magazine - From the TV FOOD NETWORK - (Show # CL-8957)
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