Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Red Or Green Peppers, Cored
- And Seeded
1 1/2 ts Tabasco Pepper Sauce
3/4 c Cider Vinegar
3 1/2 c Sugar
3 oz Pouch Of Fruit Pectin
We generally make our pepper jelly with aged Tabasco
pepper mash from the factory to give it color and
flavor. Although perhaps not quite as fiery, this
simple recipe using the pepper sauce makes a mellow,
spicy jelly. Spread cream cheese on crackers, then top
with a dollop of the jelly for a tempting morsel to
serve with cocktails. Pectin is available in
well-stocked supermarkets. Cut the peppers into large
pieces, then coarsely chop in a food processor or
blender. In a large non aluminum saucepan over high
heat, combine the peppers, Tabasco sauce, vinegar, and
sugar. Bring to a boil and boil rapidly for 10
minutes, stirring occasionally. Remove from the heat
and stir in the pectin. Return the pan to the heat
and return to a boil. Boil the jelly for exactly 1
minute, then remove from the heat. Stirring
frequently to prevent bits of pepper from rising to
the surface, skim the foam off the top. Ladle the
jelly into hot sterilized jars, seal, and place on a
rack in a deep kettle. Pour boiling water over the
jars to cover by 2 inches and bring to a boil over
high heat. Continue to boil for 10 minutes, then
remove to a rack to cool. Makes six 8-ounce jars.
