Whiskey Sour Cocktail Jelly

Try one of your favorite cocktails as a jelly! For a quick appetizer, try brushing this jelly recipe over meatballs.

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  • Serving Size: 1 tablespoon
  • Makes: 5 half-pint jars
  • Prep: 30 mins
  • Process: 5 mins

Whiskey Sour Cocktail Jelly

Directions

  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.

From the Test Kitchen

*Tip

It helps if the orange slices are a bit larger than the diameter of the jar, then if you wedge them down in the jar, trapping the cherry underneath, the fruit will stay near the center of the jar when the jelly is added.

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Nutrition Facts (Whiskey Sour Cocktail Jelly)

  • Per serving:
  • 45 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 11 g carb. ,
  • 0 g fiber ,
  • 11 g sugar ,
  • 0 g pro.
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