| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 4 | Eight ounce jelly glasses and lids or other 8-ounce heat-safe glasses | |
| One 8 1/2-inch long cinnamon stick | ||
| 1/2 | ts | Whole cloves |
| 1/2 | ts | Whole allspice |
| 2 1/2 | c | Cream sherry |
| 1/2 | c | Water |
| 1/4 | c | Lemon juice |
| 1 | pk | (1 3/4 oz) powdered fruit pectin |
| 3 | c | Sugar |
INSTRUCTIONS
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. Yield: four 8-ounce glasses Recipe by: Cooking Live Show #CL8957 Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 19, 1997
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