Pecan Pepper Jelly

I'm finding it hard to believe that Christmas is almost here. I'm not ready. Then again, I never am. 

This fall has been a rough one. Things are looking up now (fingers crossed), but I'm still not in the holiday mood. School ended for the semester last Friday, and my brain is just now recovering from its mushy, essay-grading state. 

I haven't put up any decorations. I haven't sent any cards. I haven't bought any gifts. I'm just not doing Christmas this year. 

Instead, I'll be celebrating my annual "Day of Debauchery" on the 25th...lots of eating, drinking, and lazing. Sounds like Christmas anyway, huh?

If anyone is a holiday slacker like me and needs a last-minute gift, this jelly is perfect! It's easy to make and really delicious. I like to serve it with homemade cheddar coins; they're like the best Cheez-Its you've ever had.

Pecan Pepper Jelly

1 cup water
2 tablespoons hot pepper sauce (such as Tabasco)
1/3 cup lemon juice
3 cups sugar
3 ounces liquid pectin
1/2 cup crushed toasted pecans, chopped

• In a large saucepan, combine water, hot pepper sauce, lemon juice, and sugar. Bring to a boil, stirring constantly. 
• Stir in the pectin. Let the mixture come to a full rolling boil, then continue boiling for 30 seconds. Stir in the pecans.
• Remove the pan from heat. Pour the jelly into three 8-ounce sterilized canning jars, leaving 1/4 inch headspace in each. Wipe the rims of the jars clean, put on sterilized lids & screw rings just until fingertip tight, and process in a boiling water bath for 5 minutes.
• If you want to serve this jelly instead of gifting, let it cool to room temperature in the pan--stirring occasionally--then pour into a bowl or jar & chill before serving.