Do you remember those individually wrapped fireball candies? They were always conveniently priced and placed at the local pool, theater, arcade, or some other fun concession stand when I was growing up. I can recall the countless memories and horrible enjoyment of slobbering and sucking the hot saliva away which always resulted in very red and very sticky lips, checks, and fingers.
Fast forward 20 years to me discovering Fireball Whiskey. While it’s hard to deny the sugary goodness of Fireball whiskey, there is definitely a time and a place for it. I had been playing around with the notion of making a Fireball jelly for some time, and decided that rather than overpowering the jelly with the crap sugar and unknown ingredients, I would instead make my own cinnamon whiskey jelly using good old bourbon and cinnamon sticks. I ended up pairing apple cider with the whiskey as I wasn’t trying to make straight up whiskey jello shots… though come to think of it, that may have made the process much more exciting. Nonetheless, with a fifth of added whiskey, I’m not sure if I would choose this jelly for your kids’ next PB&J.
“So what should I put it on?” Even though this recipe calls for quite a bit of whiskey, much of that cooks off and the strong rye flavor is somewhat muted by the sweet cinnamon notes. Not only is it a great concept, but it’s also a really good jelly. Maybe my best yet. Then again, I really like cinnamon. I mixed a Tbsp of jelly into my Greek yogurt this morning resulting in a creamy cinnamon breakfast treat.
A reader just brought to my attention the importance of stirring this jelly constantly! Alcohol over high heat has a tendency to expand in volume. I’d hate for you to find yourself in an unfortunate kitchen mishap like the one found here.