Lemon-Sherry Jelly – a delicious recipe with sherry, lemon juice, gelatin, sugar, white grape juice, cinnamon sticks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
561
kcal
Calories
1
g
Fat
155
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups dry sherry, 1/4 cup fresh lemon juice, 3 (0.25 oz.) envelopes plain gelatin, 2 cups sugar, and more.
Yes, Lemon-Sherry Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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