There’s something magical about the moment sweet meets heat. That first spoonful of glossy, jewel-toned jelly — bursting with ripe blueberries and followed by a gentle jalapeño kick — is the kind of flavor experience that makes people pause mid-bite and ask, “What is this?” This Sweet and Spicy Blueberry Jalapeño Jelly is bold, vibrant, and unforgettable, perfect for elevating everything from cheese boards to roasted meats.
Whether you’re preserving summer’s berry bounty or looking for a homemade gift that truly stands out, this recipe delivers. The balance of fruity sweetness, subtle acidity, and fresh pepper heat creates a jelly that’s sophisticated yet incredibly approachable. It’s the kind of small-batch creation that quickly becomes a signature favorite in your kitchen.
WHY YOU WILL LOVE THIS RECIPE
- Perfect balance of sweet blueberries and spicy jalapeños
- Gorgeous deep-purple color with flecks of pepper
- Easy-to-follow process with reliable results
- Ideal for gifting or holiday entertaining
- Delicious on cheese boards, crackers, or glazed over meats
- Classic canning method for long shelf life
INGREDIENTS (WITH EXACT AMOUNTS)
• 2 cups blueberries, finely chopped – Provide natural sweetness and vibrant color.
• 1 bell pepper (red, orange, or yellow), finely chopped – Adds subtle sweetness and texture contrast.
• 1 cup hot peppers, finely chopped (about 5 jalapeños) – Brings the bold heat that balances the sugar.
• 1 cup apple cider vinegar – Adds acidity to brighten flavor and help the jelly set.
• 1 package powdered pectin – Ensures the jelly thickens properly.
• 5 cups white sugar – Sweetens the mixture and activates the pectin for structure.
STEP-BY-STEP INSTRUCTIONS (DETAILED)
1. Rinse the Blueberries
Start by rinsing the 2 cups blueberries thoroughly under cold running water. Gently rub them between your fingers to remove any residue or debris. Drain them well and pat dry with a clean towel.
This step ensures a clean, fresh flavor and prevents any unwanted impurities from affecting your jelly.
2. Finely Chop the Blueberries and Peppers
Place the blueberries, 1 finely chopped bell pepper, and 1 cup hot peppers into a food processor. Pulse in short bursts until everything is finely chopped but not completely pureed.
You want small, even pieces throughout the mixture. This texture creates a beautiful, speckled jelly with visible bits of fruit and pepper that add character.
3. Transfer to a Large Pot
Spoon the chopped mixture into a large, heavy-bottomed pot. Using a pot with ample space prevents boiling over once the mixture reaches a rolling boil.
Spread the mixture evenly in the pot to help it heat uniformly.
4. Add Vinegar and Pectin
Pour in 1 cup apple cider vinegar and add 1 package powdered pectin. Stir thoroughly to combine.
Make sure the pectin dissolves completely and doesn’t clump. Proper incorporation at this stage ensures a smooth, consistent set later.
5. Bring to a Full Rolling Boil
Place the pot over high heat. Stir constantly as the mixture heats up. Once it reaches a full rolling boil — meaning it continues to boil vigorously even while stirring — maintain that boil.
Constant stirring prevents scorching and ensures the fruit and peppers remain evenly distributed.
6. Add the Sugar
Carefully add the 5 cups white sugar all at once. Stir immediately and continuously until the sugar is fully dissolved.
The sugar not only sweetens the jelly but also activates the pectin. Make sure there are no undissolved granules at the bottom of the pot.
7. Return to a Rolling Boil
Bring the mixture back to a full rolling boil. Once boiling vigorously, boil for exactly 1 minute while stirring constantly.
Timing is crucial here. Boiling for one full minute activates the pectin properly, giving you that perfect jelly consistency once cooled.
8. Remove from Heat and Skim Foam
Turn off the heat and carefully remove the pot from the burner. You may notice foam forming on the surface — this is completely normal.
Use a spoon to gently skim off any foam. Removing it improves the clarity and appearance of your finished jelly.
9. Ladle into Prepared Jars
Using a canning funnel, carefully ladle the hot jelly into prepared jars. Leave 1/4 inch headspace at the top of each jar.
This headspace allows for expansion during processing and ensures a proper seal.
10. Clean Rims and Secure Lids
Wipe the rims of the jars clean with a damp cloth to remove any sticky residue. Remove any air bubbles by gently tapping the jars or sliding a clean utensil around the inside edge.
Secure the lids until fingertip-tight. Avoid overtightening, as air must escape during processing.
11. Process in a Boiling Water Bath
Place the jars into a boiling water bath and process for 10 minutes. Ensure the jars are fully submerged with at least an inch of water covering the tops.
This step seals the jars and makes them shelf-stable.
12. Remove and Cool
Carefully remove the jars and place them on a towel-lined counter. Let them cool undisturbed.
You may hear the lids “pop” as they seal — a satisfying sign of success.
13. Let Set for 24 Hours
Allow the jars to sit undisturbed for 24 hours. This resting period allows the jelly to fully set and the seals to secure completely.
After 24 hours, check the seals before storing. Properly sealed jars can be stored in a cool, dark place.
VARIATIONS & CUSTOMIZATIONS
Extra Heat Kick
Leave some jalapeño seeds in the mixture for a spicier final product with more noticeable heat.
Mild Version
Remove all seeds and membranes from the jalapeños before chopping for a gentler spice level.
Smooth Texture
Process the fruit and peppers slightly longer for a smoother consistency with fewer visible chunks.
Holiday Gift Style
Pour into small decorative jars and pair with a handwritten label for a thoughtful homemade gift.
Cheese Board Star
Serve alongside cream cheese and crackers for a crowd-pleasing appetizer that balances creamy and spicy flavors beautifully.
FAQ
How do I know if my jelly has set properly?
After 24 hours, press the center of the lid. If it doesn’t pop back, it’s sealed correctly. The jelly should jiggle slightly but hold its shape when tilted.
Can I reduce the sugar?
The sugar plays a critical role in activating the pectin and setting the jelly. Reducing it may prevent proper thickening.
How spicy is this jelly?
It has a balanced heat that builds gently. Removing seeds lowers the spice level, while keeping them increases the kick.
Why is a rolling boil important?
A full rolling boil ensures the pectin activates correctly. Without reaching this stage, the jelly may not set.
How long does it last?
Properly sealed jars can last up to a year in a cool, dark pantry. Refrigerate after opening.
NUTRITION & TIME TABLE
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cooking Time | 15 minutes |
| Total Time | 35 minutes |
| Calories | 290 kcal |
| Protein | 0 g |
| Carbohydrates | 76 g |
| Fat | 0 g |
Sweet and Spicy Blueberry Jalapeño Jelly
Ingredients
• 2 cups blueberries, finely chopped
• 1 bell pepper (red, orange, or yellow), finely chopped
• 1 cup hot peppers, finely chopped (about 5 jalapeños)
• 1 cup apple cider vinegar
• 1 package powdered pectin
• 5 cups white sugar
Instructions
1. Rinse blueberries under cold water.
2. Finely chop blueberries and peppers in a food processor.
3. Transfer mixture to a large pot.
4. Add apple cider vinegar and powdered pectin.
5. Bring to a full rolling boil over high heat, stirring constantly.
6. Add sugar and stir until completely combined.
7. Return to a rolling boil and boil for 1 minute, stirring constantly.
8. Remove from heat and skim off foam.
9. Ladle into prepared jars, leaving 1/4 inch headspace.
10. Wipe rims, remove air bubbles, and secure lids.
11. Process in a boiling water bath for 10 minutes.
12. Remove jars and cool on a towel-lined counter.
13. Let sit undisturbed for 24 hours before storing.
