Spicy Pepper Jelly

Spoon this over a block of cream cheese for a delicious appetizer. This recipe is one of our favorites from the Great TABASCO Recipes cookbook.		5 large red bell peppers, cut up (about 4 cups) 1 small onion, cut into 6 pieces (about 1 cup) 1 1/2 cups apple cider vinegar 4 cups granulated sugar 1 3-ounce pouch liquid pectin 1 tablespoon TABASCO brand Pepper Sauce

Place bell peppers, onion and 1/4 cup of the vinegar in a food processor. Process until very finely ground.

Scrape into large, heavy non-aluminum pot. Add remaining vinegar and bring to a full boil over high heat. Reduce heat to low and simmer 5 minutes, stirring occasionally, until mixture is slightly thickened.

Stir in sugar; raise heat to high and bring to a full rolling boil, stirring constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has tendency to boil over and is very hot. Reduce heat slightly if necessary.) Remove from heat.

Stir in pectin and mix until completely blended. Skim off foam that rises to surface. Stir in TABASCO^® Sauce.

Ladle jam into hot sterilized jars, (1/2-pint size are ideal) leaving 1/4-inch headspace. Wipe inside and outside rims clean with damp paper towel. Seal with sterilized 2-piece lids, following manufacturer's instructions. Cool jars on wire rack.

Store in cool place up to 6 months. Once opened, keep refrigerated.

Makes 7 cups.

	Put bell peppers, onion and 1/4 cup of the vinegar in a food processor. Process until very finely ground.
	Scrape into large, heavy non-aluminum pot. Add remaining vinegar and bring to a full boil over high heat. Reduce heat to low and simmer 5 minutes, stirring occasionally, until mixture is slightly thickened.
	Stir in sugar; raise heat to high and bring to a full rolling boil for 1 minute, stirring constantly. (Be careful; jam has tendency to boil over and is very hot. Reduce heat slightly if necessary.) Remove from heat.
	Stir in pectin and mix until completely blended.
	Skim off foam that rises to surface.
	Stir in TABASCO® Sauce to taste.