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    You are in: Home / Recipes / Blueberry Jalapeno Jelly Recipe
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    Blueberry Jalapeno Jelly

    Average Rating:

    3 Total Reviews

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    • on April 07, 2013

      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.

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    • on July 02, 2011

      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.

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    • on July 18, 2013

      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)

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    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
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 43.9 mg
    Total Carbohydrate 204.2 g
    Dietary Fiber 5.1 g
    Sugars 179.8 g
    Protein 1.2 g


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