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 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. 
   
  From: The Tabasco Cookbook.