LOWER-SUGAR MARGARITA JELLY

INSTEAD OF SALSA, TRY TOPPING QUESADILLAS WITH THIS TEQUILA-SCENTED JELLY INSTEAD.

PREP: 20 MINUTES PROCESS: 5 MINUTES MAKES: 4 HALF-PINTS PHOTO

1½ cups freshly squeezed orange juice
¾ cup freshly squeezed lime juice
½ cup tequila
3 cups sugar
1 1.75-ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

1. In a 6- to 8-quart pot combine orange juice, lime juice, and tequila. In a small bowl stir together ¼ cup of the sugar and the pectin. Stir into juice mixture in pot. Bring to a full rolling boil over high heat, stirring constantly. Stir in the remaining 2¾ cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.

2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 54 cal., 0 g fat, 0 mg chol., 0 mg sodium, 13 g carb., 0 g fiber, 0 g pro.

PUT THE SQUEEZE ON

Citrus juices—orange, lemon, lime, and grapefruit—show up frequently as both featured flavors and accents in jams, jellies, and marmalades. Especially for recipes such as this one—which calls for a lot of fresh-squeezed citrus juice—be sure to have a sturdy, easy-to-use juicer on hand. A handheld wooden reamer is simple and inexpensive but is not as efficient as a manual reamer with a strainer or a citrus squeezer with a strainer.