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
Method1- 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
- Vitamin C 7.0