Cherry Bourbon Jelly
|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)|
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.
Process 5 minutes in boiling water bath.