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Recipe: Chimayo Apple Tequila Jelly (and Sunrise Tequila Jelly recipe information)

Preserving - Jams, Jellies
I was not able to find a recipe on the Internet. One was mentioned in cookbook (see below). Perhaps you could adapt the following recipe. Good luck and please share your recipe with us if you have success!

CHIMAYO APPLE TEQUILA JELLY

"Laura Ann Jaramillo's friend Patsy Swendson created this jelly based on Rancho de Cimayo's Famous Cimayo cocktail. It originally appeared in Patsy's cookbook, Makin' Memories in the Kitchen, published by Eakin Press.

The jelly is a tasty accompaniment to sopaipillsa, flour tortillas, and other kinds of bread or biscuits. Patsy recommend it with fresh strawberries and Laura loves it over ice cream."

3 1/2 cups sugar
1 3/4 cups apple cider, preferably unfiltered
1/4 cup Cuero Gold or other high-quality tequila
2 tablespoons creme de casis
6 ounces liquid Certo or other liquid fruit pectin

Note: Jelly jars with new lids and metal bands are needed to prepare this recipe.

Sterilize the jelly jars and their lids by running them through the dishwasher, or by boiling them in a large pan of water for at least 10 minutes. Keep them in the dishwasher or submerged in the water until they are ready to use.

In the top container or a large double boiler, mix together all the ingredients except the pectin. Place the pan over its water bath and heat the water to a boil. Stir in the pectin and return to a rolling boil for 1 minutes. Remove the jelly from the heat. If foam has accumulated on the surface, skim it with a clean spoon. Pour the jelly into the sterilized jars.

Process and seal the jars of jelly using the water-bath method, carefully following the directions that accompany your jars. Store the jelly in a cool place.

Makes 6 (1/2 pint) jars
Source: The Rancho de Chimayo Cookbook by Cheryl Alters Jamison
This book has a recipe for Tequilla Sunrise Jelly. Hopefully someone has it and will post the recipe or you can borrow it from the library or purchase it.

250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys by Yvonne Tremblay, Robert Rose Pub.; c2010.
MsgID: 208659
Shared by: Halyna -- NY
In reply to: ISO: tequila sunrise jelly
Board: Canning and Preserving at Recipelink.com
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POST A NEW MESSAGE
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Thank You To All Who Contribute
  • Please select one:
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  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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