Blueberry Pepper Jelly

"Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. Other flavors may be made, such as strawberry, peach or blackberry. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. There's less of an acidic 'bite'. Also, I reduced the Certo to 2 (3 ounce) packets with great success. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). This will reduce cost, too. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. Use your timer!"
photo by Patricia B. photo by Patricia B.
photo by Patricia B.
photo by sas kitchen photo by sas kitchen
photo by Patricia B. photo by Patricia B.
photo by gailanng photo by gailanng
Ready In:
8 half pint jars


  • 2 cups finely chopped bell peppers (green red or yellow will work)
  • 2 -3 fresh jalapenos, seeded and chopped (use gloves to protect hands)
  • 7 cups granulated sugar
  • 1 12 cups white vinegar (I prefer apple cider vinegar) or 1 1/2 cups apple cider vinegar (I prefer apple cider vinegar)
  • 9 ounces certo liquid pectin (3 each-3 oz. packets, NOTE -- THIS CAN BE RECUED TO 2 EACH-3 OZ. PACKETS)
  • 1 cup fresh blueberries (may substitute other fresh fruit such as chopped strawberries or peaches or blackberries)


  • Sterilize half-pint jars and lids and set aside.
  • Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.
  • Remove from heat. Let stand 1 or 2 minutes and skim off foam.
  • Ladle mixture into waiting jars. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. (The jars must be covered by at least 1 inch of water.).
  • Remove from pot and allow to cool. Allow jars to sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn’t sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.

Questions & Replies

  1. Can you use frozen blueberries in this recipe?
  2. If I were to add more strawberry are blueberries would it affect the receipe like a fourth cup more


  1. My neighbor lady made this jelly and shared the recipe with me. I am ADDICTED to it. It is the BEST jelly I have ever tasted!!! I like it on cream cheese and bagels and on biscuits and even in my vanilla yogurt. Try it on top of chicken breasts in the crockpot with slices of onion added and serve with rice. I think the different ways to use this jelly are limitless! I cannot wait to make some for myself in BIG batches--ha! Kahtie
  2. I tried this receipe for my first time and it came out delicious i was impressed I'm from Louisiana 12/19/17 review by Patricia B.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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