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

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