Hot Pepper Jelly with Tequila

Can I just tell you how divine and easy this is!!! This is my first ever attempt at jelly making...

I found this recipe at Canadian Living, and just had to try it!!! (just a note that I tweaked it a bit)

Here's what you'll need:

1-1/2 cup (375 mL) finely chopped sweet red peppers, seeded
1-1/4 cups (300 mL) white vinegar
1/2 cup (125 mL) finely chopped hot red peppers, seeded
4 cups (1.25 L) granulated sugar
2 pkg (85ml) liquid pectin
1/4 cup (50 mL) tequila
1-1/2 tsp (2 mL) hot pepper sauce

Here's what you do:

In large saucepan, bring sweet red peppers, vinegar and hot red peppers to boil. Reduce heat, cover and simmer until tender, about 10 minutes.

Stir in sugar. Bring to full rolling boil over high heat; boil hard, stirring often, for 5 minutes. Remove from heat. At this point you are really glad that you used a large saucepan because it really bubbles and foams up!!!

Stir in pectin, tequila and hot pepper sauce. Stir for 5 minutes, skimming off any foam with metal spoon, to prevent peppers from floating. (I never had to skim anything off?!?!?)

Pour into prepared 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) head space. Seal with prepared discs and bands. Process cans as required.

Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	47
pro	0 g
total fat	0 g
sat. fat	0 g
carb	12 g
fibre	trace
chol	0 mg
sodium	0 mg
% RDI:	-
vit A	2%
vit C	10%

Totally enjoyed some of this on top of some Danish Brie, spread on Wasa crackers last night. Totally love the jewel clear consistency with the little red peppers "floating" in it...might add some hotter peppers, and a little more hot pepper sauce to it next time for some more, zing!

Can I say, divine???