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.
I made a different version of this using the standard blueberry jam recipe and adding habaneros because I wanted the blueberry flavor and pepper heat without the pepper flavor to go with a large pork roast I was making for our MC. I used 4 cups crushed fresh blueberries, 4 cups sugar and 4 red ripe habanero peppers with 1 packet powdered sure jell, makes 4 pints. Turned out great with the type of heat that slowly builds as you eat instead of setting you on fire immediately. I've had requests for a jar of it from everyone who's tried it. I'm calling it Blue Fireberry. Thank You for the inspiration!