Sunday, August 14, 2016

Siempre Sunset Hot Pepper Jelly

Siempre? It's a new, award winning, Canadian tequila, bottled in Mexico and fabulous.  Smarter folks will sip it happily, it is that good.  But, I rarely drink so I use it for this jelly and for many Mexican pickles.  Did I mention, the owners are family?  So proud of them.

In addition to the Siempre tequila, this jelly features sweet and habanero peppers.  It is perfect on cheese and crackers.  Your family and friends will love it.

This recipe make four 250ml jars.

3 cups       granulated sugar
1 cup        mixed sweet peppers (red, yellow, purple, orange), finely diced
3/4 cup     white wine vinegar
1 tsp         hot pepper (habanero or jalapeño), finely diced
1/4 cup     Siempre tequila (ok, you can substitute another tequila :-) )
1 pouch    liquid pectin (85ml)

In a large saucepan, combine the sugar, hot and sweet peppers, vinegar.  Bring to a full rolling boil over medium-high heat, stirring.  Boil for five minutes.

Stir in the tequila and the pectin.  Remove from heat and skim off the foam.

Fill the 250ml jars, leaving 1/4-inch headspace.  Cover with the disks and screw bands and boil in a boiling water canner for ten minutes.  Remember to begin timing when the water returns to the boil.

Turn off the heat and let the jars sit in the canner for approximately ten minutes.  Transfer the jars to a  cooling rack and let cool.  You may have to carefully invert, twist or turn to distribute the peppers throughout the jelly.


You can omit the tequila (that would be sad).  Or you can replace the wine vinegar with apple cider vinegar.  You could also use jalapeño peppers only, or red peppers (hot and/or sweet only).

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