Liquor doesn’t go bad, right? About three years ago I made limoncello. We recently found some bottles in the back of the beer fridge. I truly think it only got better with age.
Anywhoo, I knew I needed to make it into a jelly for this event: Jelly of the Month Club.
Limoncello Jelly
Top a cheese cake or glaze a grilled chicken breast. This recipe goes either sweet or savory.
Ingredients
- 1/4 c. water
- 1/2 c. bottled lemon juice
- 1 (1.75 oz.) pkg. powdered pectin
- 1 3/4 c. limoncello
- 3 c. sugar
- 1/4 t. butter
Instructions
- Sterilize jars and prepare water bath.
- In a 6-quart heavy pot combine water, lemon juice, and pectin. Whisk until pectin is dissolved. Heat to boiling and boil for 1 minute.
- Add limoncello and return to boiling. Add sugar. Return to a full rolling boil; add butter. Continue stirring constantly and boil hard for 2 minute. Remove from heat. Quickly skim off any foam with a metal spoon.
- Ladle hot jelly into sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner. Cool.
Yield: 6 half-pint jars
I’m quoting straight from the author’s website in singing the praises of this jelly:
This sweet, lemony jelly is fantastic as a filling or glaze for baked goods. It can also be used on chicken or fish then baked to form a lovely lemony caramelized coating. Serve it alongside your cheese and crackers on a spread or even with mascarpone or goat cheese on a crostini. Eat it with fresh berries with or without whipped cream. Heck, eat it on toast with your morning tea if you’re into it!
–from This Modern Wife
I have not tried it on grilled meat but I think it would be fantastic. I have tried it on a plain cracker and it’s divine. Be aware…it is a bit boozy.