Wine Jelly

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1⅛ tablespoon granulated gelatine
  • 1 tablespoon lemon juice
  • ¼ cup cold water
  • 1 cup boiling water
  • cup sugar
  • ¼ cup Sherry, or Port wine
  • Or equal parts of each


Soak the gelatine in the cold water, let stand 2 minutes, add the boiling water and sugar and stir until dissolved, then add wine; strain and pour into moulds. Set aside in cool place several hours, or over night, to harden. Serve cold. In warm weather use less water.