JALAPEÑO PEPPER JELLY

Prep:
Cook:
Chill:

10 mins
8 mins
overnight

  

  1. Combine jalapeño peppers, red pepper and 1/4 cup (50 mL) of the vinegar in food processor or blender container; process until liquid consistency.    

  2. 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.   

  3. Add pepper mixture, remaining vinegar and sugar.  Bring to a boil.  Reduce heat and simmer, uncovered, 3 minutes; stir constantly.   

  4. Pour into sterilized jars; cool slightly.    

  5. 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 jalapeño 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 jalapeño peppers to 1/4 cup (50 mL) and increase sweet peppers to 3/4 cup (175 mL).

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