Shelly's Recipe

Whiskey Sour Cocktail Jelly

Category: Sauces, Marinades, Spices, Glazes and Rubs

3 limes
2 lemons
4 1/4 cups sugar
1 1/2 cups water
1/4 cup bourbon
1/2 of a 6-oz. pkg. (1 foil pouch) liquid fruit pectin
5 maraschino cherries with stems
5 orange slices*

(1) Juice the limes and lemons (you will need 6 Tbsp. juice of each). In a 6-quart heavy pot stir together the lime and lemon juice, sugar, the water, and bourbon. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

(2) Place a cherry and an orange slice in each of 5 hot, sterilized half-pint canning jars. Ladle hot jelly into jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

(3) Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature at least one week to set.