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.

Limoncello Jelly

Based on 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

1. Sterilize jars and prepare water bath.
2. 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.
3. 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.
4. Ladle hot jelly into sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. 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

Limoncello Jelly on the far right.

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.