Enjoy this jewel-clear jelly on crackers with cream cheese as a last-minute appetizer. Or serve as a condiment for chicken or pork.
- Portion size 375 servings
- Credits : © CanadianLiving.com
- 1 1/2 cup finely chopped sweet red pepper
- 1 1/4 cup white vinegar
- 1/2 cup finely chopped hot red pepper seeded
- 5 cups granulated sugar
- 2 pkg (85ml) liquid pectin
- 1/4 cup tequila
- 1/2 teaspoon hot pepper sauce
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.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 47.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 12 g
- Vitamin A 2.0
- Vitamin C 10.0