| 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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