Hot Red Pepper Jelly

2 large red bell peppers, cut up (about 4 cups)
1 small onion, cut into 6 pieces (about 1 cup)
1 1/2 cups apple cider vinegar
6 1/2 cups granulated sugar
1 3-ounce pouch liquid pectin
3-4 teaspoons TABASCO pepper sauce

Put bell peppers, onion and 1/4 cup of the vinegar in a food processor.
Process until very finely ground.
Scrape into large, heavy non-aluminum pot. Add remaining vinegar and
bring to a full boil over high heat. Reduce heat to low and simmer 5
minutes, stirring occasionally, until mixture is slightly thickened.
Stir in sugar; raise heat to high and bring to a full rolling boil, stirring
constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has
tendency to boil over and is very hot. Reduce heat slightly if necessary.)
Remove from heat.
Stir in pectin and mix until completely blended. Skim off foam that rises to
surface. Stir in TABASCO sauce to taste.
Ladle jam into hot sterilized jars, (1/2-pint size are ideal) leaving 1/4-inch
headspace. Wipe inside and outside rims clean with damp paper towel.
Seal with sterilized new 2-piece lids, following manufacturer's instructions.
Cool jars on wire rack.
Store in cool place up to 6 months. Once opened, keep refrigerated.
Makes 7 cups.

Hot Jalepeno Jelly

2 medium red bell peppers, seeded and finely diced
2 medium green bell peppers, seeded and finely diced
10 jalapeŇo peppers, seeded and finely diced
1 cup cider vinegar
5 1/4 cups granulated sugar
1/4 cup TABASCO jalapeŇo sauce
1/2 teaspoon butter or margarine
1 3-ounce pouch liquid fruit pectin

Prepare six 1/2-pint (1 cup) jelly jars. Check to be sure they have no
knicks, cracks or sharp edges that will prevent an airtight seal or cause
breakage. Wash jars, lids or screw bands in hot, soapy water; rinse well.
Leave jars and lids in hot water until ready to use.
In 5-quart saucepan, combine peppers, vinegar, sugar and TABASCO
jalapeŇo sauce; add butter (to prevent foaming during cooking). Over high
heat, heat mixture to a full rolling boil. Add liquid fruit pectin to pepper
mixture. Return to full rolling boil; boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam. Immediately fill jars and seal as
manufacturer directs. Invert jars 5 minutes, then turn upright. After jars are
cool, check seals. Let stand at room temperature 24 hours. (Jelly may
take up to 3 days to set). Label and date jars. Store opened jam in
refrigerator to use up to 3 weeks.
Makes six 1/2 pints.