Whiskey Sour Cocktail Jelly

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.

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.

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.