Lemon Jelly with Whiskey

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	4 mins
Total Time	19 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Twist-off jars are best for this as they close airtight. Boil the jars and the lids from them beforehand. Also lay out the cling film.
The calorie information relates to a filled glass.
Wash and dry the lemons. Now cut the peel of 5 lemons into fine strips (works best with a zest ripper). Squeeze all 10 lemons and pour the juice into a measuring cup. Fill up with enough water to get 3/4 liter of liquid. Add the lemon strips and put everything in a saucepan. Sprinkle in the preserving sugar and bring everything to the boil while stirring. Let it simmer for about 4 minutes, then stir in the whiskey and immediately pour into the prepared twist-off glasses. Pull the prepared cling film through the rum, place it on the glasses and screw the lids tight. Turn it over and place on the lid for approx. 5 minutes. Then put it back on the floor and let it cool down for good.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.