ISO: Blueberry/Jalapeno Jam or Jelly | Taste of Home Community
Show Subscription Form

ISO: Blueberry/Jalapeno Jam or Jelly

Last post Nov 20, 2010 8:30 PM by mcbc62 . 2 replies.

Forum Jump:
Page 1 of 1 (3 items)
  • ISO: Blueberry/Jalapeno Jam or Jelly

    Has anyone ever heard of this? If so have you tried it and is it good.


  • Re: ISO: Blueberry/Jalapeno Jam or Jelly

    I haven't tried it, but here is a recipe.


    Blueberry Hot Pepper Jam

    This recipe was the result of a happy screw up one afternoon by my friend Susan and I. We were making blueberry jam, and had tons of hot peppers from her garden, so at the end when we had a little jam left in the pot, we decided to add some peppers and see what happened. It was pretty good, so two days later we decided to try again making the blueberry hot pepper combination on purpose. It came out extremely well, though our hacking together of 3 or 4 different recipes to get all the ingredients and proportions right had a bit of a mad scientist feel to it.


    • 4 cups whole blueberries (mashed should be in the 2-3 cup range)
    • 2 bell peppers (red and/or orange, for their sweetness)
    • 1 cup hot peppers - chopped and seeded (3 parts jalapeno to 1 part <something hotter - thai, red chile, etc>)
    • 1/4 cup lemon juice (should be about what you get from 1 lemon)
    • 2 cup cider vinegar
    • 3 1/2 - 4 cup sugar
    • 4 tsp pectin
    • 8 tsp calcium water (see below for how to make calcium water)


    • Mash berries

    • Blend vinegar and chopped peppers in blender/food processor until mostly smooth (I like it with little tiny pieces of pepper, not totally pureed)

    • Mix sugar and pectin together

    • To mashed berries, add lemon juice and calcium water, and warm it to make sure the calcium water is dissolved

    • Add pepper/vinegar mixture to berries, and bring to boil. Boil for 5-7 minutes (boil it this long to cook off some of the vinegar -- when it smells less pungent, you're ready to go)

    • Add sugar/pectin mixture, stirring vigorously for a few minutes, to make sure all of the sugar and pectin is dissolved.

    • Let mixture come back to boil and let boil for 3-5 minutes.

    • Add to jars, wipe rims clean, and top (see below for jar instructions)

    • When completely cooled, label and store in cool, dry place.

    • Makes about eight 8 ounce jars.

    Calcium water

    • ratio of 1 tsp calcium to 1 cup water (so 1/4 tsp to 1/4 cup water, etc)


    • Bring a big pot of water to almost boil, place jars in and turn down so they sit in the hot water.

    • Bring a second pot of water to a boil, place lids in, and turn down so they sit in the hot water.

    • When ready to can, take jars out, fill them, and take lids straight from the water to top the jar.

    • If 1 piece lids, you are done.

    • If 2 piece lids, you must then return the filled and topped jars to boiling water for 5 minutes. After removing from boiling water, the tops pop down on their own, signifying a seal has been made.

    • Cool completely, label, and store in cool, dry place
  • Re: ISO: Blueberry/Jalapeno Jam or Jelly

    Yes.  Here is what you do and it is awesome.  Ritz cracker topped with Whipped Cream Cheese and a dab of the jelly.   Yuummmy.