Blueberrypepperjelly Recipes

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BLUEBERRY PEPPER JAM RECIPE



Blueberry Pepper Jam Recipe image

Blueberry Pepper Jam Recipe made in the Ball Jam Maker.

Provided by Arlene Mobley - Flour On My Face

Categories     Condiment

Time 32m

Number Of Ingredients 6

2 2/3 cups crushed blueberries (about 2 pints)
3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1 whole Lime (juiced)
1/3 cup finely chopped poblano pepper

Steps:

  • Prepare the blueberries by washing them and removing any stems.
  • Crush the blueberries by using the bottom of a glass. This works much better then a potato masher for the small berries.
  • Measure 2 2/3 cups of the crushed blueberries into a bowl and stir in the lime juice.
  • Finely chop the poblano pepper and add to the bowl with the blueberries and mix in.
  • Measure sugar into a bowl and set aside.
  • Add the pectin to the bottom of the Jam Maker with the Stirrer in place. Add the crushed blueberries and lemon juice evenly on top of the pectin.
  • Add the margarine to the Jam Maker.
  • Press the jam button on the Jam & Jelly Maker and press enter.
  • Allow the machine to run for 4 minutes until you hear 4 short beeps
  • Immediately add the sugar slowly to the Jam Maker.
  • Place the lid on the jam maker.
  • Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.
  • When the Jam Maker beeps again the jam is done.
  • Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
  • Fill your jars with the jam leaving a 1/4 inch headspace. Wipe the lip of the jar and place a flat lid and screw a band on.
  • Process the jam in a hot water bath for 20 minutes.
  • All the jars to cool for five minutes in the pot. Remove jars and place on a towel. Allow to cool for 24 hours.
  • Check the lids for a proper seal. Store sealed jars,

Nutrition Facts : Calories 761 kcal, ServingSize 1 serving

BLUEBERRY JELLY



Blueberry Jelly image

My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. -Elaine Soper, Trinity Bay, Newfoundland

Provided by Taste of Home

Time 1h20m

Yield 6 pints.

Number Of Ingredients 4

2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

BLACKBERRY JALAPENO JELLY



Blackberry Jalapeno Jelly image

I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!

Provided by Gingerbreadgirlz

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 72

Number Of Ingredients 7

1 (1.75 ounce) package powdered pectin
½ cup white sugar
4 cups blackberry juice
1 green jalapeno pepper, minced
1 red jalapeno pepper, minced
3 ½ cups white sugar
5 half pint canning jars with lids and rings

Steps:

  • Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
  • Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 11.1 g, Sugar 11.1 g

SURE.JELL BLUEBERRY JELLY



SURE.JELL Blueberry Jelly image

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield about 5 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-1/2 cups prepared juice (buy about 4 lb. or 12 cups fully ripe blueberries)
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter
4 cups cane sugar

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLUEBERRY PEPPER JELLY



Blueberry Pepper Jelly image

Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. Other flavors may be made, such as strawberry, peach or blackberry. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. There's less of an acidic 'bite'. Also, I reduced the Certo to 2 (3 ounce) packets with great success. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). This will reduce cost, too. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. Use your timer!

Provided by gailanng

Categories     Jellies

Time 45m

Yield 8 half pint jars

Number Of Ingredients 6

2 cups finely chopped bell peppers (green red or yellow will work)
2 -3 fresh jalapenos, seeded and chopped (use gloves to protect hands)
7 cups granulated sugar
1 1/2 cups white vinegar (I prefer apple cider vinegar) or 1 1/2 cups apple cider vinegar (I prefer apple cider vinegar)
9 ounces certo liquid pectin (3 each-3 oz. packets, NOTE -- THIS CAN BE RECUED TO 2 EACH-3 OZ. PACKETS)
1 cup fresh blueberries (may substitute other fresh fruit such as chopped strawberries or peaches or blackberries)

Steps:

  • Sterilize half-pint jars and lids and set aside.
  • Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.
  • Remove from heat. Let stand 1 or 2 minutes and skim off foam.
  • Ladle mixture into waiting jars. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. (The jars must be covered by at least 1 inch of water.).
  • Remove from pot and allow to cool. Allow jars to sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn't sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.

Nutrition Facts : Calories 709.2, Fat 0.1, Sodium 5.4, Carbohydrate 180.7, Fiber 1.9, Sugar 177.7, Protein 0.5

BLUEBERRY JALAPENO JELLY



Blueberry Jalapeno Jelly image

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!

Provided by ChefMamaBlogger

Categories     Jellies

Time 1h30m

Yield 6 half pint jars, 6 serving(s)

Number Of Ingredients 8

5 cups blueberries
1/2 cup lemon juice, divided into two 1/4 c. portions
1 1/2 cups water
1 cup jalapeno pepper, seeded and chopped fine
2 tablespoons bell peppers, chopped fine
1/2 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 790.3, Fat 0.6, SaturatedFat 0.1, Sodium 43.9, Carbohydrate 204.3, Fiber 5.1, Sugar 179.8, Protein 1.2

CERTO BLUEBERRY JELLY



CERTO Blueberry Jelly image

Combine fresh blueberry juice, sugar and more for an easy blueberry jelly recipe. CERTO Blueberry Jelly produces gleaming jars of a homemade specialty!

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 4

4 cups prepared juice (about 2 qt. fully ripe blueberries)
2 pouches CERTO Fruit Pectin
1/2 tsp. butter or margarine
7-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush blueberries, one layer at a time. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

BLACKBERRY JELLY



Blackberry jelly image

Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries

Provided by Clare Knivett

Time 30m

Yield Makes 2 x 300ml jars

Number Of Ingredients 5

800g blackberries
200g cooking apple (1 medium sized cooking apple)
1 lemon, juiced
Around 400g preserving sugar
Muslin cloth

Steps:

  • Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
  • Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
  • Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
  • Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
  • Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
  • Pour into sterilised jars and allow to cool completely. Store in a cool dark place.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

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2021-02-07 Wash your fruits well (and if you’re not going with blueberries, chop the fruit you chose), place in a deep container, and cover well with honey. You will be using more or less equal quantities of fruit and honey, of course, the more honey you use the sweeter the jam. Place in the microwave and heat for two to three minutes… and you’re done!!
From thewannabehealthyfruitbat.com


THE BEST JALAPEñO PEPPER JELLY - TASTES BETTER FROM SCRATCH
2021-06-25 Combine diced peppers, sugar, vinegar, lime juice, and salt in a large, deep pot. Bring to a boil, reduce heat, but maintain boil for 10 minutes. Stir in liquid pectin and boil for another minute. Remove from heat and cool for 5 minutes. Give a good stir and pour jelly into containers. Apply lids securely.
From tastesbetterfromscratch.com


RECIPE: LAURI JO BENNETT’S BLUEBERRY PEPPER JELLY - THE MERCURY NEWS
2012-07-10 1. Sterilize half-pint jars and lids, and set aside. 2. Place bell peppers, jalapeños, sugar and vinegar in a large saucepan over high heat. Bring to a …
From mercurynews.com


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