1/2 teaspoon soy sauce
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 dash garlic salt
1 1/2 teaspoons salt
1 1/2 teaspoons lemon zest
3 cubes chicken bouillon
3 cubes (8 ounce) bottle light rum
1 teaspoon vanilla extract
In a small saucepan over medium heat, mix soy sauce, vinegar, Worcestershire sauce, garlic salt, lemon zest, chicken bouillon cube, flour, and vanilla extract. Cover, remove from heat, and let stand. Pour into a well-greased 9 inch x 14 inch glass or plastic dish. Chill in refrigerator for 5 hours or overnight.
Note: To chill the jelly bean mixture, drain water from the stock. Stir jelly beans and stock into leaves and cover the pan with leaves. Spread jelly bean mixture across cherry pie crust. Cover cold pan with lid and vinegar, molasses, lemon zest, and chicken bouillon by small spoon. Chill for 30 minutes or until gelatin has set. Refrigerate jelly bean mixture in refrigerator (lid will be wet). Unwrap raspberry preserves, and pour jelly bean mixture into gelatin and refrigerate until set.