Red Tequila Jalapeno Jelly

We have been getting read for the Market on Main for the Slow Food conference and the upcoming Farm Market season. Today we made Tequila Jalapeno Jelly. This sweet and mildly hot confection is a favorite of many of our customers.  Usually the japalenos are still green and we get a pale green jelly, but these are red and ripe. The color comes from the red of the jalapeno skin is it not gorgeous!

Lushious Color

To start, here are the main ingredients, except for the sugar and vinegar.


After coring and dicing the jalapenos, I pulse them in the food processor. The jalapenos, lime juice, vinegar, and sugar are all put in the pot and brought to a full rolling boil, after 5 minutes, the liquid pectin is added and the jelly is brought to a boil for another 2 minutes.

Cooking the jelly

When the jelly is removed from the heat, the tequila is added.


And the the awesome goodness is put into the jars for processing.



About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on April 21, 2013, in Recipes and tagged , , . Bookmark the permalink. 2 Comments.

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  1. Pingback: Word of the Week – Escabeche & How To Make Pickled Jalapeño & Habanero Chilies | PsyKdeliaSmith's Kitchen

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