Hot Pepper Toasted Pecan Jelly - cooking recipe

Ingredients

1 cup water
2 tablespoons hot pepper sauce (such as Tabasco)
1/3 cup lemon juice
3 cups sugar
3 ounces liquid pectin
red food coloring
1/2 cup crushed toasted pecans

Preparation

To toast the pecans:
Place a single layer on a baking sheet and bake at 300 degrees for 10 minutes. Stir often. Toasted pecans should be light brown and crisp.
To make the jelly:
In a large saucepan, combine water, hot pepper sauce, lemon juice, and sugar.
Bring mixture boil, stir constantly.
Add pectin and a few drops of food coloring.
Let mixture come to a full rolling boil and continue boiling for 30 seconds.
Add pecans.
Remove from heat and skim off any and all the foam.
Pour into three 8-ounce sterilized canning jars, leaving 1/4 inch headspace in each.
Wipe rims of jars clean and put on pre-heated lids and screw rings just until fingertip tight.
Process in a boiling water bath for 5 minutes.