Wine Jelly

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 oz. (½ pkge.) of gelatine
  • ½ cup cold water
  • 2 cups boiling water
  • 1 cup wine (claret, madeira, sherry or port)
  • 3 tablespoons lemon juice
  • 1 cup of sugar


If granulated gelatine is used, take 2 tablespoons; add the cold water and let stand 2 minutes to soften. Add the boiling water, stir until dissolved; strain, add sugar and when cool add the wine and lemon juice. Pour into moulds. Set aside in cool place several hours, or over night to harden. Serve cold. In warm weather use less water. One-third cup of orange juice may be added for flavor in place of water or liquor. If a stronger jelly is desired add more wine and less water. One-half cup sherry and ½ cup port is a good combination. One-half cup sherry, 2 tablespoons brandy and enough Kirsch to make one cup of liquor is another combination used.