Sweet & Spicy Blueberry Jalapeno Jelly Recipe
This sweet and spicy blueberry jalapeno jelly recipe is an easy recipe for making and canning such a delicious jelly. The blueberry jalapeno jelly wonderful to serve at any get-together. When paired with cream cheese and crackers, no one can resist!
It can also be used as a delicious glaze on different meats, such as chicken and pork chops.
Sweet and spicy is such a great flavor combination! It delights your taste buds in the most wonderful way. This jelly uses fresh ingredients and can be made very quickly!
Homemade jelly is such a great gift, especially this yummy pepper fruity jelly that can be used in so many delicious ways!
Ingredients for Blueberry Jalapeno Jelly
- 2 cups Blueberries: chopped in food processor or blender
- 1 Bell Pepper: Green, Red, orange, or yellow bell peppers, finely chopped. I cut up pieces of red, orange and yellow to make about one bell pepper
- 1 cup Hot Peppers: Use peppers of your choice, finally chopped. I used about 4 to 5 jalapenos
- 1 cup Apple Cider Vinegar
- 1 package Powdered Pectin
- 5 cups White Sugar
Detailed Steps to Make Blueberry Jalapeno Jelly
First rinse the blueberries.
Finely chop the blueberries and peppers in a food processor. If you touch the inside of the hot peppers, wear gloves. This jalapeno corer works great! Add all of the chopped ingredients to a large pot.
Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly. Add the 5 cups of sugar. I usually measure the 5 cups of sugar into a bowl and have it ready to add. Stir well, bring back to a full boil and boil for 1 minute.
Remove from heat and skim off foam. Ladle the hot jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
Wipe the rim of the jar with a damp rag, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a hard boil for 10 minutes. I use the Ball electric water bath canner and love it.
Remove the hot jars from the hot water bath after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Enjoy!
Enjoy this sweet and spicy blueberry jalapeno jelly on cream cheese and crackers or on hamburgers and hotdogs. It can also be used as a glaze on any kind of meat, such as chicken or pork. The sweet heat of the jelly is delicious!
The hot pepper jelly can also be used as a spicy jelly on biscuits or eggs for breakfast.
Try my peach pepper jelly recipe!
See my website at www.HawkPointHomestead.com for more of my other jellies including my dandelion jelly recipe, redbud jelly recipe, lilac jelly recipe, peony jell, red clover jelly, daylily jelly and apple blossom recipe. I recently added my rose jelly made from rose petals.
Also for my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
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Sweet and Spicy Blueberry Jalapeno Jelly Recipe
This sweet and spicy blueberry jalapeno jelly recipe is an easy recipe for making and canning such a delicious jelly. The blueberry jalapeno jelly wonderful to serve at any get-together. When paired with cream cheese and crackers, no one can resist!
It can also be used as a delicious glaze on different meats, such as chicken and pork chops.
Ingredients
- 2 cups Blueberries: Chopped
- 1 Bell Pepper: Red, orange, or yellow, finely chopped
- 1 cup Hot Peppers: Use peppers of your choice, I used 5 jalapeno
- 1 cup Apple Cider Vinegar
- 1 package Powdered Pectin
- 5 cups White Sugar
Instructions
1. First rinse the blueberries.
2. Finely chop the blueberries, and peppers in a food processor. If you touch the inside of the hot peppers, wear gloves. This jalapeno corer works great!
3. Add these ingredients to a large pot.
4. Add the vinegar and pectin to the pot, stir well, heat on high heat and bring to a full rolling boil, stirring constantly.
5. Add the sugar, stir well, bring back to a full boil and boil for 1 minute.
6. Remove from heat and skim off foam. Ladle the blueberry jalapeno jelly into jars, using a canning funnel. Leave a 1/4 inch headspace.
7. Wipe the rims of the jars, remove the air bubbles and add the lids. Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.
8. Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
The blueberry and jalapeño flavor was excellent. I realized after I began the recipe that I was 1 cup short on sugar. Should have learned by now to check my ingredients first :) But just kept going anyway. And it turned out great! I honestly don’t miss the extra sugar at all. In fact, I immediately decided to keep making it this way. Got rave reviews from my picky husband and also from a friend who says he wants a quart next time! My new favorite recipe, Thank you!
That is great to know that it worked with one less cup of sugar. I like to use as little as sugar as possible, but with jellies, I am always afraid it will not set up. Thanks for the comment!
Had this exact thing happen and was so thankful for your comment!
Thank you for trying the recipe! I will have to go back and try the recipe with less sugar and add that information. I am all about using less sugar in everything. Homemade jellies have a lot of sugar!
Just curious, what package of powdered pectin do you use? Thanks!
I use sure-jell. Thanks for the comment!
Awesome thank you! I made this today also with just 4 cups of sugar and it is DELICIOUS!!!! Thanks for sharing the recipe!!
What size box of pectin?
1.75 oz
Thank you!
Love the recipe!
You give clear instructions!
Thank you for this amazing recipe.
Thank you so much! That means a lot to me! I am glad you like it!
Can I use certified liquid pectin
I do not know how it would turn out. I have found that the use of certain types of pectin and the amount of sugar is pretty important.
Thanks for the recipe. It’s delicious! I was just about a 1/4 cup short on sugar. I’m making another batch tomorrow.
You are welcome! Thanks so much for the comment and I am glad you liked it! I have had other people tell me they used less sugar also. I love these jalapeno jellies!
Can I use frozen/thawed blueberries?
Yes, I think they would work fine. Thank you!
OMG! Just made this and it is absolutely delicious. It is now on my jelly/jam list. Thank you so much for sharing
Thank you so much for the nice comment! and for trying my recipe! I have several other jalapeno jellies on my website if you want to try them!
I’m just about to make this recipe an was wondering do I have to boil the jars after filling them or can I just leave them out to get room temperature then put them in the fridge.
That is a good question! You do not actually have to boil the jars to water bath can them. Canning the jars will make them shelf stable for over a year. You can put them in the refrigerator, but they should probably be used up in a certain amount of time. I am not quite sure how long. I did just google how long will jelly last in the refrigerator and it said it could last up to 6 months.
Hi could you tell me what size box the pectin is? This is my favorite jelly! I made it last year but I can’t remember if it’s the 1.75 box or 4 oz of sure jell pectin. Thank you!
Thanks for the comment. Glad you liked the jelly! The size is 1.75 oz.
Thank you so much! I thought so, I just wanted to be sure.
Can you use frozen blueberries in the pepper jelly recipe?
Yes. I think they would work fine! Thanks for asking!
Do you have to use the bell peppers?
No, you could use any type of peppers. To guarantee the recipe I am not sure how it will turn out if you just use the same amount of hot peppers and no bell peppers, but it may be ok.
What kind of bell pepper did you use in your recipe? It looks like yellow?
I cut up pieces of red, orange and yellow to make about one bell pepper. Thanks for asking! I hope you like the recipe.
I liked the recipe, but it didn’t have a lot of heat, because I removed all of the seeds and membrane of the jalapeno peppers.
Do you remove the seeds from the peppers?
I gave this a try as well as the pineapple hot pepper jelly, they’re both delicious! I figured this is such a great recipe why not try Mango using same measurements…they’re processing in the water bath but I think they’re a winner as well. Thanks so much for sharing your recipes!
Thank you so much for trying my recipes and I am so glad you like them! Using Mango is an amazing idea! I will try that someday!
I absolutely loved this recipe!!!! And you’re right it’s perfect on crackers and cream cheese!!! My only problem was I didn’t buy 3 and a half pints. I did use the blender on my berries but not peppers. Any ideas?
I am so glad you loved the recipe! I have many other pepper jelly recipes on my website. So yummy with cream cheese on crackers. I am just not sure what question you are asking?
Do you measure the two cups of blueberries before or after chopped?
After chopping. Thanks for asking!