Pepper Jelly

1. 1

   Combine chopped green pepper, vinegar, sugar and Tabasco in 3-quart saucepan.

2. 2

   Bring mixture to a boil over medium heat and boil for 5 minutes.

3. 3

   Remove from heat and add pectin and food coloring.

4. 4

   Return pan to medium heat; bring mixture to boil.

5. 5

   Boil for 2 minutes and pour immediately into hot, sterilized pint size jars.

6. 6

   Seal with paraffin.

7. 7

   7 cups.

8. 8

   Jelly may be stored in a cool dry place for up to 12 months.

9. 9

   Serve with cream cheese and crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.