Jelly Recipe

Sherry Jelly:

Combine the gelatin and granulated sugar in a medium size bowl, mixing well
Add boiling water, stirring until dissolved
Add the orange juice, lemon juice and sherry; mixing well
Pour into 8 (5 ounce) molds or 1 quart mold. Refrigerate until firm, 6 hours or overnight
Run a sharp knife around the edge of molds, to loosen. Invert over serving plates; shake gently to release. If necessary, place a hot, damp dishcloth over the molds and shake again to release
Top with whipped cream combined with confectioners' sugar
Serve and garnish with nuts

In a 2 quart saucepan, combine the sugar and gelatine; mix well. Add the coffee and 1 1/3 cups water
Heat, stirring, until gelatine and sugar are dissolved. Remove from heat and stir in lemon juice
Pour into a 4 1/2 cup mold. Refrigerate until firm enough to unmold, 6 hours or overnight
To unmold, run a small spatula around the edge of the mold; invert over a serving plate or platter; shake gently to release. If necessary, place a hot, damp dishcloth over the mold; shake again
Serve with vanilla sauce and garnish

Sterilize 10 (8 oz. size) jelly glasses (see notes); leave in hot water until ready to fill
In a large kettle, combine the sugar, cinnamon, cloves and allspice with 3 cups water; mix well
Cook over high heat, stirring, to dissolve sugar. Bring to full, rolling boil, stirring constantly; boil hard for 1 minute, stirring
Remove from heat. Stir in thawed concentrate and pectin, mixing well
Laddle into hot glasses. Immediately cover with 1/8 inch hot paraffin. Let cool; cap with lid

To sterilize glasses and lids, wash in hot, soapy water; rinse. Place on a rack in a large kettle; add water to cover. Bring water to a boil; reduce heat and simmer for at least 10 minutes. Leave in the hot water. when ready to fill glasses, remove them from the water with tongs

Wash the fruit. cut the grapefruit into 8 wedges and the orange and lemon into 4 wedges. Then cut the wedges crosswise into thin slices; save juice
In a 6 quart kettle, combine all the fruit, fruit juice and 1 1/2 quarts water. Bring to a boil; boil rapidly, uncovered, for 30 minutes, or until the peel is tender
Measure the fruit mixture and return to the kettle. add 1 cup of sugar for each cup of the fruit mixture. Bring to a boil, stirring, until the suagr is dissolved; boil rapidly, stirring frequently, 30 minutes, or until the mixture is thick and reaches the jelly point
Meanwhile, sterilize 8 (8 ounce) jelly glasses by boiling them for 20 minutes. Keep in the hot water until ready to fill. Lift out with tongs
Remove marmalade from heat. Ladle immediately into hot, sterilized glasses, filling to within 1/2 inch of top. cover immediately with about 1/8 inch of hot paraffin
Let glasses stand overnight, or until cool. Cover glasses with metal lids

Be careful not to overcook, as marmalade would become too dark and taste scorched
To test for the jelly point: Dip a large metal spoon into the boiling syrup; tilt the spoon so syrup runs off the edge. syrup is at the jelly point when it does not flow, but divides into 2 drops that run together and sheet from the spoon

Combine gelatine, sugar, and salt in large bowl. Add water; stir until gelatine mixture is dissolved. Stir in lemon peel, lemon juice, and wine. Add food color, a drop at a time; mix well
Refrigerate about 1 hour, or just until mixture mounds slightly when dropped from spoon
Meanwhile, lightly toss fruit and celery until well mixed. Stir into gelatine mixture
Turn into 5 1/2 cup ring mold. Refrigerate until firm; about 2 hours
Serve and garnish

To serve, run a small spatula around edge of mold; carefully unmold fruit ring onto salad greens
Can be garnished with fresh fruit, sprigs of fresh mint, etc.
This recipe can be used as an appetizer or dessert

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