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Hot Pepper Pecan Jelly Recipe

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This recipe for Hot Pepper Pecan Jelly, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
2 teaspoons Tabasco or hot pepper sauce
1/3 cup lemon juice
3 cups sugar
3 ounces liquid pectin
Red food coloring
1/2 cup pecans, crushed and toasted (see below)

Directions:
Directions:
Combine first 4 ingredients and bring to a boil, stirring constantly. Add pectin and few drops of food coloring. Let mixture come to a full rolling boil and continue to boil for 30 seconds. Remove from heat and skim off foam. Add pecans last. Pour into 8-ounce canning jars, leaving -inch head space. Wipe rims of jars and put lids on. Process 5 minutes in a boiling water bath. Tighten lids. Spoon over cream cheese and serve with Ritz crackers.
Makes 3 jars.

Toasted Pecans:
Place nut pieces in shallow pan in a single layer. Bake at 400 degrees for 6-10 minutes. Check often. Do not burn.

 

 

 

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