Sherry And Grapefruit Jelly Recipes

Steps:

• 1. Whisk together the pectin and grapefruit juice in a large pot. Add 1 t. margarine. Bring to a full boil, over a medium high heat.
• 2. Add your sugar all at once, stirring constantly. Bring it to a full rolling boil, and let boil hard for 1 minute, (no less) while constantly stirring.
• 3. Remove from heat and pour your jelly into your prepared jelly jars, leaving 1/4 inch head space. Place lids and rings on tightly and process in a boiling water bath for 5 minutes.
• 4. Remember to put the date on your label so you know when it is no longer safe to use. Good for 1 year before opening.

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Measure juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Steps:

• You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
• Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
• Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
• Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
• Let stand at room temperature until jelly is firm to the touch, about 2 hours.
• To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
• Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.

Steps:

• In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat.
• Add sugar and return to a rolling boil. Boil hard one minute.
• Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.

Steps:

• Mix gelatin and sugar in a pan, add water and cook over a low fire, stirring, until gelatin is completely dissolved. Remove from fire and add lime juice, sherry, Angostura bitters, and grapefruit juice. Pour into 8 individual molds and chill until firm. To serve, unmold on dessert dishes, garnish with grapefruit sections and dust lightly with grated orange rind. Serve with sherry-flavored whipped cream.