Blueberry Jalapeno Jelly
Sweet meets heat in this irresistible Blueberry Jalapeño Jelly, a bold and flavorful condiment that's perfect for adding a touch of gourmet flair to your pantry. Featuring the vibrant sweetness of fresh blueberries and the zesty kick of jalapeño peppers, this jelly strikes a perfect balance between fruity and spicy. A dash of apple cider vinegar enhances the tartness, while liquid pectin ensures a beautifully set texture. Ideal as a spread for crackers and cream cheese, a glaze for grilled meats, or a unique gift from your kitchen, this small-batch jelly recipe takes just 15 minutes of prep and is shelf-stable for up to a year. Whether you're a canning enthusiast or a flavor explorer, this Blueberry Jalapeño Jelly is guaranteed to elevate your culinary adventures!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Fresh blueberries
- 3 medium-sized Jalapeno peppers
- 3.5 cups Granulated sugar
- 0.5 cups Apple cider vinegar
- 3 ounces Liquid pectin
- 0.5 cups Water
- 0.25 teaspoons Salt
- 0.5 teaspoons Butter (optional, to reduce foaming)
Instructions
Wash and sort the blueberries, removing any stems or damaged fruit. Set aside.
Slice the jalapenos in half and remove the seeds and membranes for a milder heat. If desired, leave some seeds for a spicier jelly.
In a large pot, combine the blueberries, jalapenos, apple cider vinegar, water, and salt.
Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking or burning.
Reduce the heat and simmer for about 10 minutes, allowing the blueberries to break down and release their juices. Use a potato masher or the back of a spoon to crush the blueberries.
Remove the pot from heat and strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing to extract as much juice as possible. Discard the solids.
Measure out the strained liquid (you should have about 2 cups) and return it to the pot. Add the sugar and stir to dissolve.
Return the pot to medium-high heat and bring the mixture to a full rolling boil, stirring constantly.
Stir in the liquid pectin and butter (if using). Boil the mixture vigorously for 1 minute, stirring constantly.
Remove the pot from heat and skim off any foam from the surface using a spoon.
Immediately ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean and seal them with sterilized lids and bands.
Process the jars in a boiling water canner for 10 minutes. Adjust the processing time for altitude, if necessary.
Carefully remove the jars from the canner and place them on a towel to cool. Listen for the jars to 'pop' as they seal.
After the jars have cooled completely, check the seals by pressing on the center of each lid. If it doesn't move, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 1 month.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 768.5 g | 279% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 747.3 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
