Tuesday, September 8, 2020

Maple Bourbon Jelly

 A happy preserve made with Maple bourbon- very special.

Using the apple pectin stock made with local apples in the canner steamer (instructions also included for the stove top method), we moved on to make our own jellies.  

The maple bourbon we added to the jelly smelled, and tasted, devine.  I am looking forward to sharing this jelly with friends and family!

To make approximately five 250 ml jars. 


8 cups       apple pectin stock

6 cups       sugar

4 tbsp        lemon juice

1/2 cup      maple bourbon, or another of your choice.


Place the apple pectin stock in a large stock pot,  Add the sugar and lemon juice and bring to a boil.  Boil and reduce the liquid until it reaches 220 degrees on the thermometer.  This may take about ten minutes- watch your thermometer.  When it reaches 220 degrees, continue boiling for about three minutes.

Add the bourbon carefully as the liquid will bubble and spit.  Bring back to 220 degrees.  If there is too much foam, you can add a small pat of butter (1/2 tsp).

Ladle into 250 ml jars.  Clean the jar rims, place lids on the jars and put in the steam canner (or boiling water bath canner).  Process for ten minutes.  

2021 planning: sold out 10

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