yield: 6 half pints
750ml bourbon/whiskey
2 cups fresh apple cider
juice from 1 lemon
1 package of liquid pectin (may need additional powdered pectin)
3-1/4 cup white sugar
1-2 inches of fresh ginger (peeled and chopped into 1/4-inch slices)
In a small-sized, non-reactive pot combine 1 cup apple cider and ginger slices. Bring to a boil, reduce heat, cover, and simmer on low-medium heat for 10 minutes.
In a large-sized, non-reactive pot, combine cider (1 fresh cup + ginger infused cider), lemon juice, whiskey, fresh ginger, and sugar. Bring to a hard boil over high heat for 7-10 minutes, stirring regularly until jelly consistency has thickened. Add pectin. At this point the bubbles should look shinny and syrupy.
Test the jelly set using the saucer test: freeze saucer for 15 minutes, drop 1 tsp of jelly on saucer then put in fridge for 1 minute, nudge the edge of jelly drop, should wrinkle if set. (when I did mine, it didn't set, I had to mix in additional pectin for it to work)
Remove ginger slices.
Pour jelly into prepared (hot and sterilized) jars, wipe rims, apply lids and rings (finger tight), then process in a hot water bath for 10 minutes.
Remove from water bath and let cool on a folded towel for 8-12 hours.
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