3 3/4 c. sugar
1 c. minced sweet red pepper
3/4 c. white vinegar (5% acidity)
1 1/2 tsp. hot sauce
1 (3 oz.) pkg. liquid pectin

Combine first 4 ingredients in a deep 2 1/2-quart casserole. Microwave at HIGH 8 minutes, stirring after 6 minutes. Stir in pectin; microwave at HIGH 2 to 2 1/2 minutes. Skim off foam with a metal spoon.

Pour mixture into jelly jars. Cover with lids; invert 1 to 1 1/2 hours to disperse minced pepper. Freeze jelly up to 1 year or refrigerate for no longer than 3 weeks. Allow jelly to come to room temperature before serving. Makes 4 cups.