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| RED PEPPER JELLY | |
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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. | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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recipe reviews #46319
Debbie Primeau (Ontario) says:
This recipe was quick, easy and delicious... huge hit at our house... I like to mix the jelly with cream cheese so next time I make it will add a little more hot sauce... great recipe... would highly recommend.
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