3-3/4 cup sugar
1 cup minced sweet red pepper
3/4 cup white vinegar
1-1/2 tsp. hot sauce (optional)
1 (3 oz.) pkg. liquid pectin
Combine first 4 ingredients in a deep 2-1/2 quart casserole. Microwave at high 8 minutes, stirring after 6 minutes. (We cooked the the jelly on the stove to a rolling boil) Stir in pectin; microwave at high 2 to 2-1/2 minutes. (We cooked on the stove for 2-3 more minutes) Skim off foam with a metal spoon.
Pour mixture into jelly jars. Cover with lids; invert 1 to 1-1/2 hours to disperse minced pepper.
Makes 4 cups.