Tabasco Classic - Hot Pepper Jelly ****

Categories: Preserve
      Yield: 6 jars- 8 oz
 
4 lg. Red Or Green Peppers, Cored       
3/4 c  Cider Vinegar And Seeded
3 1/2 c  Sugar
1 1/2 Ts Tabasco Pepper Sauce
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 nonaluminum 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.   
  From: The Tabasco Cookbook.