“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:
6
YIELD:
6 half pint jars
UNITS:
US

Ingredients Nutrition

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
  5. Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
  6. Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
  7. 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.
  8. If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

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