Wednesday, November 3, 2010

Louisiana Tabasco Jelly -December 1969

If you're like my son, Ben, almost any food item is made better by the addition of hot sauce. His "heat of choice" is Tabasco or Louisiana Hot Sauce. Since we've been in Texas, we've also discovered Texas Pete Hot Sauce.
With the usefulness of hot sauce in mind, I was thinking of the holidays that are heading our way, and the turkey sandwiches that tend to be a little bland. This recipe for a hot jelly that would make beautiful hostess gifts (bright red jelly in fancy little jars) caught my eye as I looked at a vintage recipe booklet called, The Epicurean. This cooking pamphlet was given out by the Texas Power and Light Company in December 1969. Hope you enjoy this one!

Louisiana Tabasco Jelly

1 C water
2 tsp Tabasco (more if a very hot jelly is desired)
1/3 C lemon juice
3 C sugar
1/2 bottle fruit pectin
Red food coloring

In a large sauce pan mix water,Tabasco, lemon juice and sugar. Bring to a boil on high setting, stirring constantly. Add fruit pectin and a small amount of red food coloring, stirring well, until mixture comes to a full rolling boil. Boil hard 1/2 minute. Remove from heat; skim. Pour into 4 hot, sterilized 5-ounce jelly glasses and cover with melted paraffin.

I will be joining We are That Family, Krazy Kitchen, Dining with Debbie, Kelly the Kitchen Kop, King's Court IV, and The Thrifty Home for their swaps today.

(Book I'm reading now: The Crucible by Arthur Miller)

Thank you for going out and voting yesterday-people in other countries have died for that privilege!

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