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Hot Pepper Toasted Pecan Jelly

got this from the magazine that our local electric co-op sends out. i altered it somewhat. cooking time does not include time for water to boil in water bath canner. this is a soft jel. this is not "hot", but a sublte pepper flavor.

Ready In:
25mins
Yields:
Units:

ingredients

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

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@kdp4640
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@kdp4640
Contributor
"got this from the magazine that our local electric co-op sends out. i altered it somewhat. cooking time does not include time for water to boil in water bath canner. this is a soft jel. this is not "hot", but a sublte pepper flavor."
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  1. kdp4640
    got this from the magazine that our local electric co-op sends out. i altered it somewhat. cooking time does not include time for water to boil in water bath canner. this is a soft jel. this is not "hot", but a sublte pepper flavor.
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