Hot Pepper Jelly with Tequila

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Hot Pepper Jelly with Tequila

 

1 1/2 cups finely chopped sweet red peppers

1 1/4 cups white vinegar

1/2 cup finely chopped seeded hot red peppers

5 cups granulated sugar

2 pkgs. liquid pectin

1/4 cup tequila

1/2 tsp. hot pepper sauce

 

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 canning jars, leaving 1/4

inch headspace. Seal with prepared discs and bands.

Process in boiling water canner for 5 minutes.

Variation, Orange Pepper Jelly: Increase sweet red

peppers to 2 cups. Omit hot red peppers. Add 1/4 cup

coarsely grated orange rind and 1/4 cup orange juice

along with the red peppers. Omit tequila. Yields 5 1/2 cups.

 

 

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