Raspberry Margarita Jelly

Recipe file created August 22, 2005.
I adapted this recipe from a Raspberry Jelly recipe and a Strawberry Margarita Jelly recipe. The Strawberry Margarita jelly uses tart apples instead of pectin.


Place 7 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Measure the juice into a clean, large pot. Add pectin. Bring to a full boil.

Add sugar. Boil for 1 minute. Remove from heat and skim off the foam.

Add Tequila, Triple Sec and Schapps (if using). Boil for additional 5 minutes.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.


DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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