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Tequila or Bourbon Pepper Jelly Recipe

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This recipe for Tequila or Bourbon Pepper Jelly is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup finely diced sweet red pepper
1/3 cup finely diced yellow pepper
1/3 cup finely chopped orange pepper
1 or 2 finely chopped jalapeno pepper (depending how hot you want it)
3 cups granulated sugar
3/4 cup white wine vinegar
1/4 cup tequila or bourbon
1 pouch liquid pectin
Directions:
Directions:
Wash and sterilize six 1/2-cup canning jars. Fill boiling water canner two-thirds full of water. 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. Remove from heat and stir in tequila and liquid pectin. Return to heat and boil about a minute. Using funnel and measure, fill jars, leaving 1/4-inch headspace. If necessary, wipe rims with damp paper towel. Center lids on jars; screw on bands fingertip tight. Return jars to canner. If necessary, pour in enough boiling water to cover by at least 1 inch Return to boil; boil for 10 minutes. Turn off heat. Remove jars and transfer jars to rack; let cool for 30 minutes. Invert, twist or turn to distribute peppers throughout jelly. Repeat as needed during cooling/setting time until solids are suspended in jelly.
Personal Notes:
Personal Notes:
Serve over cream cheese with crackers or heated as a sauce for fish or chicken. Danielle uses it as a spread for a turkey sandwich.

 

 

 

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