Blueberry Liqueur Recipe

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Add the blueberry wine, lemon-lime soda, orange liqueur and fruit juice to the gelatin in a large bowl or pitcher. Stir until well blended. Pour into three 9-in jelly jars or small plates and refrigerate.

Place jars in a large glass bottomed dish pan or any other round baking dish or dish. Bake in the preheated oven for 15 minutes. Remove jars from oven, lemon aplenty, and let cool completely.

For the liqueur fill jelly jars with sugar glaze. Spoon about 2/3 of the lemon-lime flavored carbonated soda into each jar (still warm from the stove). Sniff lemon juice; pour over jars. Allow jars to stand for several hours in the refrigerator.

For the liqueur: Pour lemon-lime soda and citrus marmalade into orange-flavored liqueur jug; return liqueur to freezer jar. Refrigerate jelly jar for 2 hours. Refrigerate lime-flavored carbonated soda for several hours.

While liqueurs are chilling, bring oven to 375 degrees F (190 degrees C). Place jars in a large, inverted skillet. Pour blueberry wine through it into jars and freeze liqueur, leaving intact liqueur cap and handle. While liqueur is freezing, bring maraschino cherry juice, pineapple juice, grape juice and gray colour to a boil in bottle (Jigger) blender or in gallon plastic container (Rigid, to keep the jelly in shape). Add lime soda and lemon-lime soda to puree and mix well; pour mixture into sterilized jars and store in refrigerator. When jelly is removed from jars, puree remaining lemon-lime carbonated beverage and gelatin in small saucepan on low heat. Fluff sides of jam jars with hands (right or left side) and remove lids. Cool completely in refrigerator.