Pepper Jelly - cooking recipe

Ingredients

1 1/2 c. finely chopped green pepper
1 1/2 c. cider vinegar
6 1/2 c. granulated sugar
25 shakes Tabasco
1 (6 oz.) pkg. liquid pectin
5 drops green food coloring
paraffin

Preparation

Combine chopped green pepper, vinegar, sugar and Tabasco in 3-quart saucepan.
Bring mixture to a boil over medium heat and boil for 5 minutes.
Remove from heat and add pectin and food coloring.
Return pan to medium heat; bring mixture to boil.
Boil for 2 minutes and pour immediately into hot, sterilized pint size jars.
Seal with paraffin.
Yield:
7 cups.
Jelly may be stored in a cool dry place for up to 12 months.
Serve with cream cheese and crackers.