Hot Sauce Recipes

Ingredients:
7 cups sugar
3 fluid ounces certo liquid pectin
3 red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed
6 ounces fresh raspberries, frozen without syrup is fine too
3 ghost bell peppers
5 habaneros
2 cups vinegar, 5 percent acidity (your choice or red wine-white vinegar)
1 cup pomergranate juice or apple juice
Directions:

1. Place all peppers in a food processor and pulse till fine chopped.
2. Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
3. Bring to a rolling boil for 5 minutes stirring constantly.
4. Add pectin and bring back to a full rolling boil for 1 more minute.
5. Ladle into hot sterile jars leaving 1/4 inch head space.
6. Adjust caps onto jars that rims are wiped clean of jelly.
7. Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes.
8. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.