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Whiskey Sour Cocktail Jelly

Source of Recipe


From "Better Homes & Gardens Jams and Jellies"



List of Ingredients



• 3 limes
  
• 2 lemons
  
• 4¼ cups sugar
  
• 1½ cups water
  
• ¼ cup bourbon
  
• ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
  
• 5 maraschino cherries with stems
  
• 5 fresh orange slices
  






Instructions



1. Juice the limes and lemons (you will need 6 tablespoons of each).
   In a 6-quart heavy pot stir together lime juice and lemon juice, sugar, the water, and the bourbon. Cook over high heat until mixture comes 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 one cherry and one orange slice in each of five hot, sterilized half pint canning jars. Ladle hot jelly into jars, leaving a ¼ 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. Allow jars to stand at room temperature at least one week for jelly to set.
   
   
   Makes 5 half-pint jars
   
   






Final Comments


To keep fruit suspended, start with orange slices that are a bit larger than the diameter of the jar. Wedge one down in each jar, trapping the cherry underneath, so fruit stays near center of jar when jelly is added.