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Fannie Taylor Harris' Wine Jelly

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“This recipe I am almost certain has English roots. The use of Blackberry wine is essentially Southern. I would guess the original called for sherry or port. Since the creator of this version was a good family friend I have eaten it many times in the past at Christmas.”
READY IN:
20mins
YIELD:
1 mold jelly
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the gelatin in the pint of cold water until soft, then add the quart of boiling water, stirring to dissolve. Then add the sugar, blackberry wine, and lemon juice stirring to dissolve sugar. Place in a greased mold to set and put in refrigerator until ready. Unmold and serve with whipped cream.

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