Blueberry Hot Pepper Jelly

Blueberry Hot Pepper Jelly

Blueberry season is underway, and our berries are blue, firm and tasty (just like how we like them)!  The day is warm and sunny, and the smell of grass, and blueberries sit in my nose. There’s birds chirping in the nearby trees. I have friends out here to share the work and enjoy the odd stolen berry off the cleaning machine. My niece Abby, is young and full of energy, and she runs and gets the buckets of berries from the pickers. Brendah, Abby and I sit at the cleaner and make sure only the good ones get through. Did I mention I am sitting in the shade on a warm sunny day? Life is good.

They say pick something you like and you will never work a day in your life. So, after the berries are sold to our customers, and the day is done, I think maybe the life I live might be pretty close to that.

I promised to share my blueberry hot pepper jelly that we served a couple of weeks ago. It was immensely tasty (if I do say so myself) on a cracker with cream cheese. It’s great for summer parties as well as that office party at the start of school, and it can also make a great Christmas gift this winter. This recipe combines the sweetness of blueberries with the tangy addition of hot peppers. Make sure you make enough, it sure goes quickly!

Blueberry Hot Pepper Jelly


1 c. blueberries, mashed or pureed

2 c. bell peppers, finely chopped

5-6 jalapenos, seeded and chopped7 c. sugar

1 ½ c vinegar

1 9 oz liquid Certo

Put peppers, jalapenos, sugar and vinegar into a pot, and boil 5 minutes. Add blueberries, return to boil, and add Certo. Bring to full boil, then cook for 1 minute. Remove from heat, let sit for 2 minutes. Skim off any foam, if present.

Put into ½ pint or smaller jars, which have been sterilized in boiling water. Close with heated lids, and put in warm bath for 5-10 minutes, if you wish.