Combine
grapes, lemon and apple (including seeds and cores) with wine, the
water, cinnamon and cardamom in large saucepan; bring to a boil. Reduce
heat; simmer, covered, 1 hour. Strain mixture through large piece of
damp muslin into large bowl; allow mixture to drip through cloth for
several hours or overnight. Do not squeeze or press the mixture through
the cloth as this will result in cloudy jelly.
Measure the
strained liquid, discard pulp. Allow the correct amount of sugar to each
cup of liquid. Return liquid with sugar to clean large saucepan; stir
over heat, without boiling, until sugar dissolves. Boil, uncovered,
without stirring, about 10 minutes or until jelly sets when tested. Stir
in sherry. Pour hot jelly into hot sterilized jars; seal while hot.
