Receta Tequila Cranberry Pepper Jelly
Tequila Cranberry Pepper Jelly
What makes this jelly so special? The 3 shots of Tequila! Why 3 shots of Tequila you might ask, well because....♫One Tequila♪ Two Tequila♪ Three Tequila♪ Floor♫
This is a nice, spicy jelly with a fruity taste~ The alcohol from the Tequila evaporates during the cooking process, and the flavor left behind from the Tequila is a mellow, earthy flavor.
- 3 cups cranberry juice
- 1 cup chopped seeded jalapeno peppers
- 1 cup white vinegar
- 3 shots of Tequila
- 4-6 drops hot sauce, Tabasco
- 1/4 t fresh lime juice
- 7 cups sugar
- 2 pouched ( 3 ounces each) liquid fruit pectin
Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth.
Pour the strained juice into a Dutch oven; add the vinegar, Tequila, hot sauce and lime juice. Stir in the sugar. Bring to a full rolling boil, stirring constantly. Stir in the pectin; return to a full rolling boiling. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. With tongs, carefully remove jars from canner. Set jars upright on a kitchen towel. Let cool for 12-24 hours. Serve this Spicy Jelly over Spicy Jalapeno Cream Cheese with an Assortment of Your Favorite Crackers~