Prep 30 mins
Cook 1 hr
Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!
- 5 cups blueberries
- 1⁄2 cup lemon juice, divided into two 1/4 c. portions
- 1 1⁄2 cups water
- 1 cup jalapeno pepper, seeded and chopped fine
- 2 tablespoons bell peppers, chopped fine
- 1⁄2 cup vinegar
- 5 cups sugar, you can use 1/2 sugar and 1/2 Splenda also, but not just Splenda
- 1 (4 ounce) box pectin, low sugar formula
- In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
- In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
- Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
- Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
- Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
- Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
- Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
- If they do not pop, they are not sealed and will need to be refrigerated and used immediately.
I made this jelly and was excited. I love pepper jellies but it was my first time making it. <br/><br/>I followed the recipe for the most part but had to make some adjustments. Also, please note that not all boxes are created equal for pectin. I have to re-can my jams because I didn't put enough pectin (1 bx was 2 oz) Just gotta be mindful of it. I am not too experienced yet, but I am still learning.<br/><br/>The cooking process for the jalapenos killed much of the jalapeno flavoring and heat (spicy heat) so in the final process I chopped up an additional 2 jalapenos and it still was mild to me. I did seed my jalapenos before the process so it may have had to do with the lack of heat I love. My mom even could have it and not go into a fit which says a lot.<br/><br/>So keep your heat-don't seed your peppers. If you want a milder flavor, seed some and leave some. <br/><br/>All in all, it turned out great, expect my pectin issue and I would make this recipe again. (I yeilded 6 half pints almost 7 but it was half inch shy)
I had a ton of blueberries frozen from my garden last year and wanted to use them up. We all love Pepper jellies around here so this sounded perfect. I only had 3 small Jalapenos so added two seeded and chopped Habinaros so had less than the cup of peppers, but followed the rest of the recipe to a tee and they turned out so pretty - a clear, vibrant, dark blue color, that was sweet with a hot background (those Habinaros were hotter than I thought) I had to use a metal strainer as that's all I have, which left a few flecks of pepper in the jelly that is really pretty. Can't wait to serve this over cream cheese.
I was so intrigued by the combination of flavors I had to try this. SO HAPPY I did. This is really a winner. The flavors are just right. You can taste everything in this recipe. The jalapeno peppers are not a hot flavor. Instead it was like this sparkly tingle as it went down. Loved it. I did not have gauze or berry seive to strain, so I used a regular metal strainer for the berries. Works fine. Thankyou for posting ChefMamaBlogger. Many family members will enjoy this combination.