Pepper Jelly

Directions

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
   Yield:
8. 8
   7 cups.
9. 9
   Jelly may be stored in a cool dry place for up to 12 months.
10. 10
    Serve with cream cheese and crackers.