Tequila Sunset Pepper Jelly

By The Canadian Living Test Kitchen

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This recipe makes 3 cup (750 mL) servings

Nutritional Info
Per 1 tbsp (15 mL) : about	-
cal	3838 cal
pro	0 g0g pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	10 g10g carb
fibre	0 g0g fibre
chol	0 mg0mg chol
sodium	0 mg0mg sodium
% RDI:	-
vit C	77 vit C

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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.

Ingredients

1/3 cup finely diced sweet red peppers 1/3 1/3cup cupfinely diced sweet red peppersweet red peppers
1/3 1/3cup cupfinely diced sweet orange peppersweet orange peppers
1/3 1/3cup cupfinely diced sweet yellow peppersweet yellow peppers
1 tsp minced hot red peppers 1 1tsp tspminced hot red pepperhot red peppers
3 cups granulated sugar 3 3cups cupsgranulated sugar
3/4 cup white wine vinegar 3/4 3/4cup cupwhite wine vinegar
1/4 cup tequila 1/4 1/4cup cuptequila
1 pouch (85 ml) liquid pectin 1 1pouch (85 ml) pouch (85 ml)liquid pectin

Preparation

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.

Additional information : Variations
Jalapeño Jelly: Omit peppers and tequila. Substitute 1 cup (250 mL) finely chopped sweet green pepper; 1 tbsp (15 mL) minced jalapeño pepper; and 1/4 tsp (1 mL) jalapeño or regular hot sauce.

Red Hot Pepper Jelly: Omit peppers, white wine vinegar and tequila. Substitute 1 cup (250 mL) finely chopped sweet red pepper; 1 tbsp (15 mL) minced hot red pepper; 1/4 tsp (1 mL) hot pepper sauce; and 3/4 cup (175 mL) cider vinegar.

Source : Canadian Living Magazine: September 2004