Name: Blueberry Jalapeno Jelly
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 half pint jars, 6 serving(s)
Ingredients: 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

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Recipe by ChefMamaBlogger

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Blueberry Jalapeno Jelly created by Bonnie G 2

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!

Ready In:: 1hr 30mins
Serves:
Yields:
Units:

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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@ChefMamaBlogger

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@ChefMamaBlogger

Contributor

"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!"

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review by Kathy S.

7/18/2019

Followed recipe exactly, sweet/tart flavor but little to no heat!

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question by Sheila B.

7/10/2019

Can I use Certo Pectin brand instead of Pectin?

Replies 1
question by vicki

9/13/2018

How much liquid should i have before adding the sugar and pectin?

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tweak by donhamilton13

9/3/2018

Used blueberry pulp and 1/2 jalepeno pulp for jam.

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question by Kim M.

7/16/2018

1st attempt at making this, we don't use the peppers in the jelly do we ? We are just using the juice from boiling them ?

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