Ingredients
- 3 limes
- 2 lemons
- 4 1/4 cups sugar
- 1 1/2 cups water
- 1/4 cup bourbon
- 1/2 6 oz. pkg. (1 foil pouch) liquid fruit pectin
- 5 maraschino cherries with stems
- 5 fresh orange slices
Preparation
Step 1
Juice limes and lemons (you will need 6 Tbsp. each). In a 6 qt. 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 for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Place one cherry and one orange slice in in each of five hot half pint jars. Ladle hot jelly into jars. Wipe rims, place lids and bands on jars. Process jars in a hat water canner for 5 minutes. Allow jars to stand at room temperature for a least 1 week for jelly to set.
TIP: to keep fruit suspended in jelly, start with orange slices that are a bit larger than the diameter of the jar. Wedge them down into the jar, trapping the cherry underneath, so fruit stays near center of jar when jelly is added.