Blueberry Jalapeño Jelly

We went to St. Augustine in April for something fun to do on a Sunday afternoon. On our way back out to the car, we popped into a shop that sold hot sauces, salsas and the like. I love me some spicy foods, while hubby is a little more of a whimp when it comes to spice. I will give him credit though – since cooking healthier, I have incorporated a lot of red pepper flakes and hot sauce in my dishes and he’s warmed up to them. Ugh what a bad pun!

Anyway, we went into this store and I found a jar of blueberry jalapeno jelly. I was just so excited – two of my favorite things – the heat and the sweet – I love love LOVE blueberries.

I decided to leave the jar and its 8.99 price tag at the store, but I never forgot it. I waited patiently for blueberries to come in season and last week at The Farmer’s Market, I found a whoile flat of 12 pints for $12.00! I knew it was time….

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I had looked online all these weeks trying to find a recipe, and never did, so I just took a pepper jelly recipe and a blueberry jelly recipe and married them. I was nervous about the nuptials, but tried a batch.

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Any of you who have had pepper jelly and like it, you would love this. I was only slightly disappointed that there wasn’t any real heat – just a slight tingle in the back of the throat as an aftertaste, but its still awesome.

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When you first taste it, the pepper jelly flavor is right there, but then it melts into a wonderful, sweet blueberry jelly taste. I liked it so much I made two batches!

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Daniel enjoyed it, too!

I plan on giving it away at Christmastime, along with my other canned goodies. It will be a great alternative to all the sweets from seasons past. Plus, all the ingredients ended up costing me about $1.00 per jar! You can’t beat it!

Blueberry Jalapeño Jelly

  • 5 c. blueberries
  • 1/2 c lemon juice, divided into two 1/4 c. portions
  • 1 1/2 c water
  • 1 c jalapeno pepper, seeded and chopped fine
  • 2 tbsp bell pepper, chopped fine
  • 1/2 c vinegar
  • 2 1/2 c. sugar*
  • 2 1/2 c. Splenda*
  • 1 box Pectin (low sugar formula)

*you can do all sugar, but do not use all Splenda

In One saucepan, combine the peppers, vinegar, 1/4 c. lemon juice and 1 c. 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 c. lemon juice and 1/2 c 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.

Yield: 6 half pint jars

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