3 3/4 c. granulated sugar
1 c. red pepper, minced
3/4 c. white vinegar
1 1/2 tsp. hot sauce
3 oz. pkg. liquid pectin
Combine first 4 ingredients in a deep 2 1/2-quart casserole. Microwave for 4 minutes and stir. Return to microwave for an additional 4 minutes. Stir in pectin and microwave for 2 to 2 1/2 minutes. remove foam from top with a spoon and pour mixture into mason jars and cap off. Place in refrigerator to set. After 1 hour, turn upside down to keep the peppers from settling on the bottom. Freeze leftovers.
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