Recipe: Wine Jelly (The Original Jell-O Shot)

Recipe: Wine Jelly (The Original Jell-O Shot)

We mentioned how Thomas Jefferson invents the original Jell-O Shot on Episode 08: Disgusting Salads, Depressing Times. As promised, we wanted to include the recipe here for posterity.

INGREDIENTS

1 tsp ground cinnamon
½ tsp nutmeg
4 cups water
2 cups Madeira or dry sherry
3 cups water
3 large egg whites, shells reserved
1 cup sugar
3 envelopes granulated gelatin
1 cup cold water

DIRECTIONS

  1. Pare the rind from 2 of the lemons in long pieces with a vegetable peeler or a sharp paring knife. Juice the lemons and strain into a 2-quart saucepan. Add the rind, spice, and water. Bring it to a boil over medium heat, reduce the heat to medium low, and simmer 5 minutes. Stir in the Madeira or sherry and let it cool.
  2. Beat the egg whites until frothy. Crush the shells and beat them into the whites. Stir this into the wine mixture, return it to medium-low heat, and bring it slowly to a simmer. Meanwhile, wet a large piece of muslin (un-dyed plain cotton fabric), wring it out thoroughly, and line a wire strainer with it. Set this over a bowl that will just hold the strainer near its rim.
  3. When the egg has solidified and floated to the top, push it to one side and check the clarity of the liquid. If it is clear, skim most of the egg away and ladle the liquid into the trainer. Leave it to slowly drip into the bowl. (This takes some time, so be patient and do not stir or agitate it.) The liquid that drips through the strainer should be perfectly clear.
  4. Clean the saucepan and return the clarified liquid to it. Bring it back to a simmer over medium heat, stir in the sugar until dissolved, and simmer until the liquid is clear again. Meanwhile, put the gelatin in a large bowl and stir in the cool water. Let soften for 10 minutes and stir in the hot liquid. Continue stirring until the gelatin is completely dissolved and the liquid is somewhat cooled. To speed up the cooling process, set the bowl in an ice bath and stir constantly until it is cold but not yet beginning to jell.
  5. Pour it into small, stemmed glasses or shallow champagne goblets, cover and chill until set, about 4 hours. Alternatively the jelly may set in a shallow pan, then be broken up with a spoon or knife, and spooned into stemmed glasses

Source

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