Deanna,
I don't drink, but some of those sound wonderful ! How about mixing the apple one with some apple juice for jelly ?
There are wine jelly recipes, so I would try using those recipes and subbing what you have for the wine called for.
Wish I had some of your stock to cook with !!
Cherry jam with chocolate cherry brandy sounds awesome. You can use Juicy Juice or other real fruit juices . I hear they have a cherry juice.
What a problem to have. I would add to chocolate cake, too. Things like that and see what the flavor is like.
The peppermint should be good to add with choc., too.

Yeah, I know it sounds wonderful, but I don't have room for it, I'm tripping over it in my closet and there's lots more where this came from (hoarding relative).

I have another question for you LindaLou, but will post separately as I'm pretty sure others will be interested and it's unrelated.

I'll be hunting up some wine jelly recipes!

Deanna

I never tried straight liquer for a jelly. Not sure,but they may become bitter.
However I do use liquer in jam recipes for added , zip.
The Bing Cherry Creme De Cassis with Star Anise Jam I concocted, turned out to be one excellent dipping sauce for white meats. I prefer it for that than as a jam on breads.

I have used liqueur for a flavor booster to awesome results. For example plum orange cointreau, blueberry frangelico, peach raspberry with amaretto, pears with cinnamon schnapps and cinn. basil. But not for all of the liquid. I think it is not a good idea because the tried and true recipes all say to add the alcohol at the end. You'd get a very interesting syrup if you didn't, because it seems like the alcohol would evaporate in the cooking. Seems kinda risky to waste good fruit on, but maybe if you're in an experimental mood.

The cherry amaretto recipe from the blue book is really good and I think it uses 3/4 cup (so would use it pretty fast) and frozen cherries so can be made any time of year.

I've also done peach preserves with rum and dark cherry preserves with amaretto, both very good. Be careful when added the booze, though, the jam comes up in the pan like a volcano!

I made some champagne jelly for mother a few years ago, she loved it.

As for that booze, The Kahlua is something mother always added to coffee or hot chocolate and the amaretto and chocolate cherry brandy would make a good addition to mousse, buttercream frosting or a filling for a cake roll type dessert.

Annie