So what do you do when you receive a bottle of Ole' Smoky Mango Habanero Whiskey? Well, over and above taking a sip or two, make jelly of course! That's the very first thing I thought when our friends brought us some after their recent trip to Pigeon Forge and Gatlinburg, Tennessee. But what fruit would taste good with it? Obviously mango, but then I thought, hmmmmm why not pineapple? Oh yes! That was my revelation one night and I just knew it was what I wanted to do.
This jelly is sweet from the fruit, with a bit of a bite from the habanero in the whiskey. Just a hint, nothing over-powering, so it makes it pleasing to most palates. Try it over cream cheese on crackers, or heat it up a bit and baste it on grilled chicken, pork or lamb kabobs for a delicious "kick."
Recipe
Ingredients
1 - 20.5 oz. can Dole Pineapple tidbits (2 cups), drained reserving liquid
1 - 15 oz. can diced Dole Mango, (1 1/2 cups), drained discarding liquid
2 tbls. lemon juice
1 cup reserved pineapple juice
1 cup Ole' Smoky Mango Habanero Whiskey
1 pkg, Sure-Jell
7 cups sugar
Method
In a large stock pot, add pineapple tidbits, diced mango, lemon juice, reserved pineapple juice, whiskey and Sure-Jell. Heat over high to medium-high heat, stirring often until mixture comes to a rolling boil. Add sugar all at once, return to a rolling boil, stirring often to prevent sticking. Boil hard one minutes.
Remove from heat. Using a slotted spoon, add fruit evenly to each of 7 - 8 oz. prepared jelly jars; ladle liquid over each jar leaving 1/4-inch head-space. Top jars with lids and rings and process in boiling water bath 10 minutes.
Remove jars from water bath and let sit on a kitchen towel on your counter-top 24 hours. Slightly shake jars during the cooling down process to evenly distribute the fruit in the jelly.
Store on pantry shelf up to one year. Opened jars must be refrigerated.
Cooks note - some jellies take as long as 48 hours or more to "set up." Be patient as this one may take a bit longer than others due to the alcohol content.
Enjoy,
Mary
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