Tested till perfect Tequila Sunset Pepper Jelly

Tequila Sunset Pepper Jelly

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe3 out of 5 based on 12 ratings.
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  • Portion size 3 cups (750 mL)

Ingredients

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

Nutritional Information Per 1 tbsp (15 mL) : about

cal 38 pro 0g total fat 0g sat. fat 0g
carb 10g fibre 0g chol 0mg sodium 0mg

% RDI:

vit C 7
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