Apple Tequila Jelly

Instructions

1. Wash, core, and chop the apples, leaving the skins on.

2. In a large saucepan, combine the chopped apples and water. Bring to a boil over medium heat, then reduce heat and simmer for about 20 minutes until apples are soft and mushy.

3. Strain the cooked apples using a fine-mesh strainer or cheesecloth to extract the juice, pressing down on the solids to get as much liquid as possible.

4. Return the apple juice to the saucepan and stir in the tequila, lemon juice, and powdered fruit pectin. Bring to a rolling boil over high heat, stirring constantly.

5. Add the granulated sugar once boiling. Stir and return to a rolling boil. Boil for exactly 1 minute, stirring constantly.

6. Perform a gel test by placing a small amount of jelly on a chilled plate; if it wrinkles when pushed with a finger, it is ready.

7. Ladle the hot jelly into sterilized jars leaving 1/4 inch headspace. Wipe rims clean and seal with lids and bands.

8. Process jars in a boiling water canner for 10 minutes. Remove and let cool completely before storing.

9. Once cooled and set, enjoy the jelly on toast, with cheese, or in cocktails.