Tabasco classic- hot pepper jelly ****

 
                  TABASCO CLASSIC - HOT PEPPER JELLY ****
 
 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -