Lemon-Sherry Jelly

Recipe from


Nutritional Information

Calories 291
Fat 0 g
Satfat 0 g
Protein 2 g
Carbohydrate 56 g
Fiber 0 g
Cholesterol 0 mg
Sodium 12 mg


2 cups dry sherry
1/4 cup fresh lemon juice
3 (0.25 oz.) envelopes plain gelatin
2 cups sugar
1 1/4 cups white grape juice
2 cinnamon sticks, halved
Zest from 1 lemon
6 whole allspice berries
Whipped cream, optional


In a small metal bowl, stir 3/4 cup sherry, lemon juice and gelatin; let stand for 5 minutes. When gelatin softens, put bowl in a skillet of water over medium heat; stir until gelatin dissolves. Leave bowl in hot water but remove skillet from heat.

Bring sugar, 1 1/2 cups water, grape juice and spices to a boil, stirring; boil for 10 minutes. Remove from heat; stir in gelatin and remaining sherry.

Rinse a 9-by-13-inch pan with cool water; pour out excess. Push sherry mixture through a fine strainer and into pan. Let mixture come to room temperature; cover and refrigerate until set, at least 4 hours and up to 3 days.

Just before serving, cut jelly into 1/2-inch pieces with a sharp knife. Serve with whipped cream, if desired.