It occurs to me as I type this that the first recipe I mentioned in this blog was beer jelly (for which I'll share the recipe when I have it "perfected") and now I'm sharing a recipe for jelly made with liqueur. Not sure what you'll all think of that, but I promise that not EVERYTHING I'll share with you starts with some sort of alcohol!
Syd's Grand Marnier Jelly
1/3 cup lemon juice
1 cup pure orange juice (no pulp, or strained)
1/4 cup water
3/4 cup Grand Marnier (or other orange flavored) liqueur
3 1/2 cups sugar
1 pouch liquid pectin
Combine all ingredients except liquid pectin in a large, non-reactive pot. Bring to a full, rolling boil over high heat, stirring constantly.
Stir in full pouch of liquid pectin. When the mixture comes back to a full, rolling boil, continue cooking, stirring constantly for 1 minute. Remove from heat and pour into hot, prepared jars, leaving 1/4" headspace. Wipe rims and apply lids and rings to fingertip tightness. Process in boiling water bath for 10 minutes at sea level, adding time for higher altitudes. Where I live in Colorado, the correct boiling time is 25 minutes.
Here's a great link to the Ball canning web site's altitude adjustment chart. This is a great one to print out and keep handy if you need it.