Whiskey Sour Cocktail Jelly


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

Whiskey Sour Cocktail Jelly
Prep Time:
30 mins
Process Time:
5 mins
Total Time:
35 mins
5 half-pint jars


  • 3 limes

  • 2 lemons

  • 4 ¼ cup sugar

  • 1 ½ cup water

  • ¼ cup bourbon

  • ½ 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.


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.

Nutrition Facts (per serving)

45 Calories
11g Carbs
Nutrition Facts
Calories 45
% Daily Value *
Total Carbohydrate 11g 4%
Total Sugars 11g
Vitamin C 1.2mg 6%
Calcium 1mg 0%
Potassium 4mg 0%
Folate, total 0.6mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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