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Lemon-Sherry Jelly

Yield 8 Servings


  • 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

Nutrition Information

  • calories 291
  • fat 0 g
  • satfat 0 g
  • protein 2 g
  • carbohydrate 56 g
  • fiber 0 g
  • cholesterol 0 mg
  • sodium 12 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

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