Blueberry Habanero Jelly Recipes

BLUEBERRY JALAPENO JAM RECIPE

Steps:

• Wash blueberries and remove stems.
• Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
• Bring to a boil and add peppers and pectin.
• Cook according to package directions of pectin.
• If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
• Remove from heat, add to jars and seal tightly.

BLUEBERRY JALAPENO JELLY

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.

RASPBERRY HABANERO JAM

Steps:

• Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BLUEBERRY PEPPER JELLY

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.

BLUEBERRY JALABANERO-CILANTRO JAM

Steps:

• 1. Wash and sterilize jars and keep them hot until jam is ready. Place boiling water canner with jar rack insert on burner with enough water to cover your jars once they are filled. Turn burner on high and begin boiling. (I always have extra water ready to boil in case I need it to cover the jars.) Also, place lids and rings in water and boil, and then reduce heat to keep them hot and sterile without melting the rubber seals. Just before jam is done (about 5 minutes before), remove jars from boiling water, and place on CLEAN towel to drain. If you are a beginner or need complete instructions with pictures, please see https://www.justapinch.com/recipes/sauce-spread/jam/margarita-jelly-with-added-picture-tutorial.html?p=4 Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.
• 2. In large pan, (I use a large dutch oven sized pan to prevent boiling over), Use liquid measuring cup, to measure 6 cups of the fresh blueberries. Add the raw sugar and stir to coat the blueberries. Allow to set while you prepare the lemons and peppers.
• 3. Using a zester, zest three lemons (grating only the outer yellow layer and not any of the white pith). You should have more than 1/4 cup of zest. Juice enough lemons to yield 1/2 cup of juice (after seeds and pulp are strained out). Add juice and lemon zest to the blueberres and sugar in pan. Stir well.
• 4. Mash the blueberries with a potato masher. The mixture will be soupy and the blueberries will all look well-mashed.
• 5. Add toasted cinnamon stick. (You may toast it in a skillet, browning it on all sides, or you may hold it over an open flame, turning it to brown it on all sides to release the flavor.) (Be sure to use gloves to work with peppers.) Add all of the minced peppers and salt and then mix well.
• 6. Bring to a boil over medium-high heat while stirring; then reduce heat to low and cook, stirring occasionally for about 45 minutes. Jam will get thick and will split when stirred (about 218 degrees F). I could feel the difference and how the mixture didn't immediately fill in the crack when stirred. You could also use the fork tines test on the following link by Karla Everett: https://www.justapinch.com/recipes/non-editible/other-non-edible/jelly-jam-making-tips.html?p=1
• 7. Add cilantro and whole blueberries. Taste for flavor and make adjustments. Remove cinnamon stick. Bring to boil for 1-2 minutes.
• 8. When done, remove from heat. Have jars ready. Place them in a kitchen sink lined with a clean dish towel. Using a canning funnel, scoop jam into jars within 1/2 and 3/4 inch of rim. Remove jars one or two at a time from sink, and place on a towel covered counter. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jam gets on the rim, it will not seal.) Then dry rim. Take sterilized lids and rings out of the pan of hot water with the tines of a fork or tongs, and cap each jar and screw on ring. Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.
• 9. Once the water in the canner is at a rolling boil (meaning you can't stir the boiling water down) time the boil for at least ten minutes. Never use larger jars than pints for canning jelly or jam as one cannot ensure that the internal temperature reached is sufficient in the water bath method. Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own. You will begin to hear them pop. Some take longer than others, but be patient. Any which don't seal should go into the refrigerator and be used within a couple of weeks. Sometimes, I touch the seal at this point and it seals, but my mom says only trust them if they seal on their own.
• 10. Notes regarding changes & differences: Localkitchenblog.com said that the batch yielded 4 half pints, but my batch yielded almost 7 half pints. The original only used the zest and juice of 2 lemons, but I couldn't get 1/2 cup of juice until I used 7 lemons. I added the zest of one more lemon also because I love the zest. The original only used 2 small jalapeno peppers and 1/2 habanero pepper, but my three large one jalapenos and 1 whole habanero didn't really make for a very hot jam. (My in-laws who hate hot peppers loved it. I will add some seeds and ribs next time for my own tastes.) The original also only called for 2 tbsp. of cilantro, but I could barely taste it, so I increased the cilantro. The blog got the recipe from Homegrown: Pure and Simple by Michel Nischan.

HABANERO PEPPER JELLY

Steps:

• Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).