Tequila Sunset Pepper Jelly

Author: Canadian Living

This sparkling blend of brightly coloured sweet and fiery peppers suspended in a tequila-flavoured jelly will dazzle your taste buds. It's sensational with cheese and crackers and elevates a simple snack or hors d'oeuvre to tasty new heights. While peppers are plenty, make enough to share for holiday gifts.

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: September 2004


  • 1/3 cup finely diced sweet red pepper
  • 1/3 cup finely diced sweet orange pepper
  • 1/3 cup finely diced sweet yellow pepper
  • 1 teaspoon minced hot red pepper
  • 3 cups granulated sugar
  • 3/4 cups white wine vinegar
  • 1/4 cup tequila
  • 1 pouch (85 ml) liquid pectin


1-  Wash six 1/2-cup (125 mL) canning jars. Fill boiling water canner two-thirds full of water. About 30 minutes before filling jars, start to heat. Ten minutes before filling jars, place jars, metal funnel and 1/3 cup (75 mL) metal measure in canner rack; bring to simmer.

2-  About 10 minutes before filling jars, heat small saucepan of water until hot but not boiling (180°F/82°C); add lids and let stand to soften sealing compound. In large saucepan, bring red, orange, yellow and hot peppers, sugar and vinegar to full rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes.

3-  Stir in tequila and liquid pectin. Remove from heat and skim off foam. Using funnel and measure, fill jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims with damp paper towel. Centre lids on jars; screw on bands fingertip tight.

4-  Return jars to canner. If necessary, pour in enough boiling water to cover by at least 1 inch (2.5 cm). Return to boil; boil for 10 minutes. Turn off heat. Let water stop boiling before removing jars. Lift up rack with jars. With canning tongs, transfer jars to rack; let cool for 30 minutes.

5-  Wearing oven mitt, grasp jar without disturbing screw band or lid; invert, twist or turn to distribute peppers throughout jelly. Repeat as needed during cooling/setting time until solids are suspended in jelly. Let set for 24 hours.

6-  Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 38.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 10 g


  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tequila Sunset Pepper Jelly