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Cherry Bourbon Jelly

Ingredients
  Water packed sour red cherry 32 Ounce (2 Can, 16 Ounce Cans)
  Powdered pectin 1 Tablespoon (1 Package)
  Sugar 2 1⁄2 Cup (40 tbs)
  Bourbon 1⁄2 Cup (8 tbs)
Directions

Drain cherries, reserving 1 1/2 cups juice.
Combine reserved juice and pectin in a large sauce pot.
Bring mixture to a rolling boil.
Add sugar and return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Stir in bourbon.
Pour hot into hot, sterilized jars, leaving 1/4-inch head space.
Adjust caps.
Process 5 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cherry

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