Hot Pepper Jelly with Tequila

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

Hot Pepper Jelly with Tequila
Hot Pepper Jelly with Tequila

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1-1/2

    1-1/2cup cup(375 mL) (375 mL) finely chopped sweet red peppersweet red peppers

  • 1-1/4

    1-1/4cups cups(300 mL) (300 mL) white vinegar

  • 1/2

    1/2cup cup(125 mL) (125 mL) finely chopped hot red pepperhot red peppers, seeded

  • 5

    5cups cups(1.25 L) (1.25 L) granulated sugar

  • 2

    2pkg (85ml) pkg (85ml)liquid pectin

  • 1/4

    1/4cup cup(50 mL) (50 mL) tequila

  • 1/2

    1/2tsp tsp(2 mL) (2 mL) hot pepper sauce

Directions

Preparation: 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 from 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) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes. Additional Information: Variation 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.

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