Bourbon Jelly Food

BOURBON JELLY

Steps:

• Soften gelatin in 1/3 cup water. Heat remaining ingredients to boiling. Add softened gelatin, and the sugar, stir to dissolve. Stir in orange juice and bourbon and pour into jelly glasses. Serve with poultry , ham and vegetables. Makes 2 jars.

BOURBON PEACH JAM RECIPE

Steps:

• If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
• Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow X into the bottom of each peach and drop them into the boiling water. Blanch for 20 to 30 seconds, then immediately plunge peaches into ice water. Peel, pit, and chop the peaches. Transfer them to a blender and pulse just until they are coarsely puréed. You should have about 4 cups of purée.
• Transfer peaches to a large, heavy-bottomed pot. Add sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add pectin and return mixture to a full rolling boil. Boil hard for 1 minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard cinnamon stick and vanilla bean.
• Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for 5 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for 6 hours or overnight. Preserved jam will keep for up to 1 year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about 6 months.

MINT JULEP JELLY

Steps:

• Combine bourbon, water, and sugar in double boiler over medium heat. Stir until sugar is dissolved. Remove from heat; add Certo. Pour into sterilized jars. Add mint sprig to each jar and seal.

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.