Hot Pepper Pecan Jelly
1 cup water
2 tsps TABASCO Sauce
1/3 cup lemon juice
3 cups sugar
3 oz. liquid pectin
Red food coloring
1/2 cup crushed, toasted pecans
In a large saucepan, combine water, Tobasco sauce, lemon juice, and sugar.
Bring mixture to a boil, stirring constantly. Add pectin and a few drops of red food coloring. Let mixture come to a rolling boil. Continue boiling for 30 seconds.
Add pecans and remove from heat. Skim off the foam. Pour into three 8 oz. canning jars, leaving 1/4 inch headspace in each one. Wipe rims of jars and put lids on.
Process 5 minutes in a boiling water bath. Tighten lids.
Yield: 3 jars
Heavenly on biscuits, cornbread, English muffins, bagels….dang near anything!
Joi
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