Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Jalapeno Jelly Recipe
    Lost? Site Map

    Blueberry Jalapeno Jelly

    Blueberry Jalapeno Jelly. Photo by Bonnie G #2

    1/3 Photos of Blueberry Jalapeno Jelly

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ChefMamaBlogger's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    half pi ...

    Units: US | Metric

    • 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

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
    5. 5
      Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
    6. 6
      Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
    7. 7
      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.
    8. 8
      If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on July 18, 2013

      45

      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)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Blueberry Jalapeno Jelly

    Serving Size: 1 (426 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 790.2
     
    Calories from Fat 5
    49%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 43.9 mg
    1%
    Total Carbohydrate 204.2 g
    68%
    Dietary Fiber 5.1 g
    20%
    Sugars 179.8 g
    719%
    Protein 1.2 g
    2%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites