Hot Pepper Jelly with Tequila

By Chef_Madel

Enjoy this jewel-clear jelly on crackers with cream cheese as a last-minute appetizer. Or serve as a condiment for chicken or pork.

Ingredients

• 1 1/2 cups (375 ml) finely chopped sweet red peppers
• 1 1/4 cups (300 ml) white vinegar
• 1/2 cup (125 ml) finely chopped seeded hot red peppers
• 5 cups (1.25 l) granulated sugar
• 2 pkg (each 85 ml) liquid pectin
• 1/4 cup (50 ml) tequila
• 1/2 tsp (2 ml) hot pepper sauce

Preparation

Step 1

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 the 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) canned jars, leaving 1/4 inch 5 mm headspace. Seal with prepared discs and bands. Proess in boiling water canner for 5 minutes.

Orange Pepper Jelly: Increase sweet red peppers to 2 cups (500 ml). Omit hot red peppers. Add 1/4 cup (50 ml) coarsely grated orange rind and 1/4 cup (50 ml) orange juice along with the red peppers. Omit tequila.