Spiced Sherry Jelly
|Cinnamon stick||3 1⁄2 Inch|
|Whole cloves||1⁄2 Teaspoon|
|Whole allspice||1⁄2 Teaspoon|
|Cream sherry||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Sugar||3 Cup (48 tbs)|
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.