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Blueberry Jalapeno Jelly

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:

ingredients

  • 5 cups blueberries
  • 12 cup lemon juice, divided into two 1/4 c. portions
  • 1 12 cups water
  • 1 cup jalapeno pepper, seeded and chopped fine
  • 2 tablespoons bell peppers, chopped fine
  • 12 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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@ChefMamaBlogger
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@ChefMamaBlogger
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"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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  1. Kathy S.
    Followed recipe exactly, sweet/tart flavor but little to no heat!
    Reply
  2. Sheila B.
    Can I use Certo Pectin brand instead of Pectin?
    Replies 1
  3. vicki
    How much liquid should i have before adding the sugar and pectin?
    Reply
  4. donhamilton13
    Used blueberry pulp and 1/2 jalepeno pulp for jam.
    Reply
  5. Kim M.
    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 ?
    Reply
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