Blueberry Jalapeno Jelly

READY IN: 1hr 30mins


  • 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


  • 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.