Tabasco classic - hot pepper jelly ****
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Tabasco classic - hot pepper jelly ****
  Tabasco    Pepper    Preserves  
Last updated 6/12/2012 1:26:04 AM. Recipe ID 60292. Report a problem with this recipe.
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      Title: Tabasco classic - hot pepper jelly ****
 Categories: Preserves
      Yield: 6 Jars- 8 oz
      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.

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Recipe ID 60292 (Apr 03, 2005)

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