Knox Unflavoured Gelatine

JALAPE�O PEPPER JELLY
Prep: Cook: Chill:	10 mins 8 mins overnight		Combine jalape�o peppers, red pepper and 1/4 cup (50 mL) of the vinegar in food processor or blender container; process until liquid consistency. Sprinkle gelatine over cold water in a medium saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Add pepper mixture, remaining vinegar and sugar. Bring to a boil. Reduce heat and simmer, uncovered, 3 minutes; stir constantly. Pour into sterilized jars; cool slightly. Cover and refrigerate overnight until set. Store up to 4 weeks in the refrigerator or 1 year in the freezer.
Use this jelly as an appetizer by adding a dab to crackers spread with cream cheese. It can also be served with pork, ham or chicken. Perfect for gift giving.
1/2 cup 1/2 cup 1 cup 1 1/4 cup 3 cups	chopped pickled jalape�o peppers chopped seeded sweet red pepper cider vinegar, divided pouch Knox^� Unflavoured Gelatine cold water granulated sugar	125 mL 125 mL 250 mL 1 50 mL 750 mL
Makes 3 cups (750 mL).
TIP: For a milder version reduce jalape�o peppers to 1/4 cup (50 mL) and increase sweet peppers to 3/4 cup (175 mL).