Hot Pepper Jelly with Tequila
Enjoy this jewel-clear jelly on crackers with cream cheese as a last-minute appetizer. Or serve as a condiment for chicken or pork.
Servings: 5-1/2 cups (1.375 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 47 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 12 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit A | 2% |
| vit C | 10% |
Suggested Recipes
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1-1/2 cups (375 mL) finely chopped sweet red peppers
1-1/4 cups (300 mL) white vinegar
1/2 cup (125 mL) finely chopped seeded hot red peppers
5 cups (1.25 L) granulated sugar
2 pkg (each 85 mL) liquid pectin
1/4 cup (50 mL) tequila
1/2 tsp (2 mL) hot pepper sauce
Preparation:
In large saucepan, bring sweet red peppers, vinegar and hot red peppers to boil. Reduce heat, cover and simmer until tender, about 10 minutes.
Stir in sugar. Bring to full rolling boil over high heat; boil hard, stirring often, for 5 minutes. Remove from heat.
Stir in pectin, tequila and hot pepper sauce. Stir for 5 minutes, skimming off any foam with metal spoon, to prevent peppers from floating.
Pour into prepared 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes.
Additional Information
-
Variation
Orange Pepper Jelly: Increase sweet red peppers to 2 cups (500 mL). Omit hot red peppers. Add 1/4 cup (50 mL) coarsely grated orange rind and 1/4 cup (50 mL) orange juice along with the red peppers. Omit tequila.
Source
© CanadianLiving.com
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