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Spiced Sherry Jelly

Western.Chefs's picture
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3492 Calories from Fat 4

% Daily Value*

Total Fat 0.5 g0.77%

Saturated Fat 0.12 g0.62%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 159.2 mg6.6%

Total Carbohydrates 743 g247.5%

Dietary Fiber 10.8 g43%

Sugars 647.8 g

Protein 2 g4.5%

Vitamin A 1.2% Vitamin C 49.5%

Calcium 18.5% Iron 21.9%

*Based on a 2000 Calorie diet

Spiced Sherry Jelly Recipe