TABASCO CLASSIC - HOT PEPPER JELLY ****

      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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