Plan to make more than one batch because you'll want to eat first one! Great for Christmas or birthday gifts. I gave this as a Christmas gift to my co-workers one year and next year they started hinting for it again in September.

Once completely cooled, break up chunks, put it in a plastic holiday bag and tie with a festive ribbon. If you eat a lot of ice cream containers with lids make a great receptacle for packing caramel corn. Save your ice cream containers throughout year, wash them out, line with plastic wrap and stick a bow on top. Include recipe and directions unless you want to tell them it's an old family secret, but let me warn you that if you don't share recipe, they will come back next year begging for more.

Pepper Jelly 14 hot peppers (jalapeno) 4 sweet peppers (red) 3 cups white vinegar 10 cups sugar 2 pouches pectin 2 tsp red (or green) food coloring

Cut peppers. Discard seeds and stem. Grind peppers in blender with vinegar. Move this mixture to a large pan and place on your stove burner. Add sugar, bring to boil, and boil for 5 minutes. Remove from heat and skim. Add 2 pouches pectin and food coloring. Boil hard for one minute. Seal hot.

One year for Christmas I canned jelly in half pint jars and gave them as gifts. I made a label with a jalapeno on front and tied a holiday ribbon around lid. You might also add a Southwest fabric to lay under screw top lid. One friend was so excited she grabbed a spoon and ate it right out of jar!

In addition to being great for dipping with crackers, it's great on toast or as a ham glaze. It adds a "kick" wherever it's used. You may even find yourself reaching for a spoon!