If you love a balance of sweet and spicy, this Blueberry Jalapeño Jelly is a must‑try.
It combines juicy, ripe blueberries with the gentle heat of jalapeños to create a vibrant jelly that pairs perfectly with cheese boards, grilled meats, or even as a glaze for roasted veggies. With its deep purple color and bold flavor, this jelly always stands out on the table.
This recipe became a favorite in our home because it’s easy to make, uses simple ingredients, and tastes incredible on just about everything.
It’s also perfect for gifting—pack it into small jars, tie with a ribbon, and you’ve got a thoughtful homemade treat that friends and family will love.
Why You’ll Love This Recipe
This Blueberry Jalapeño Jelly is sweet, tangy, and has just the right amount of heat. It’s incredibly versatile—serve it over cream cheese with crackers, brush it on grilled chicken or pork, or use it as a flavorful sandwich spread.
The recipe is easy to adjust based on your spice preference—use fewer jalapeños for a milder jelly or keep some seeds for more heat. It cans beautifully, so you can enjoy it year‑round or gift it during the holidays.
What You’ll Need
- 2 cups fresh or frozen blueberries
- 1–2 jalapeños, seeded (keep some seeds for more heat)
- 1 cup apple cider vinegar
- 5 cups granulated sugar
- 1 (3 oz) pouch liquid pectin
- ½ teaspoon salt
Pro Tips
- Blend blueberries and jalapeños well for a smooth texture, but don’t over‑purée.
- Adjust spice level by removing or keeping jalapeño seeds.
- Use a large saucepan—jelly boils up quickly and needs space.
- Skim off foam before filling jars to get a glossy finish.
- Check the set point by dropping jelly on a cold plate—it should wrinkle slightly when pushed.
Tools You’ll Need
- Blender or food processor
- Large saucepan
- Wooden spoon
- Canning jars with lids and rings
- Funnel and ladle
- Water‑bath canner or large pot
Substitutions and Variations
- Make it spicier: Add an extra jalapeño or a pinch of red pepper flakes.
- Citrus flavor: Replace part of the vinegar with lemon or orange juice.
- Honey version: Swap part of the sugar for honey for a deeper flavor (adjust pectin as needed).
- Berry mix: Use a combination of blueberries, blackberries, or raspberries.
Make‑Ahead Tips
- Properly canned jelly lasts up to 1 year in a cool, dark place.
- Without canning, store jelly in the fridge for up to 3 weeks.
- Freeze cooled jelly in airtight containers for up to 6 months.
How to Make Blueberry Jalapeño Jelly
1. Prepare the Blueberry Mixture
In a blender or food processor, combine blueberries, jalapeños, and apple cider vinegar. Blend until mostly smooth but not fully puréed.
2. Cook the Mixture
Pour the mixture into a large saucepan. Add sugar and salt, then bring to a boil over medium‑high heat, stirring often.
3. Add Pectin and Boil Hard
Stir in liquid pectin. Return to a full rolling boil and boil hard for 1–2 minutes. Remove from heat and skim any foam from the surface.
4. Fill the Jars
Carefully ladle hot jelly into sterilized jars, leaving ¼‑inch headspace. Wipe rims clean, place lids on top, and screw on rings.
5. Process in a Water Bath
Place jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary).
6. Cool and Store
Remove jars and let them sit undisturbed for 12–24 hours. Check seals—lids should not flex when pressed.
Leftovers and Storage
Properly processed jars will last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
For freezer storage, pour cooled jelly into freezer‑safe containers and freeze for up to 6 months.
Nutrition & Benefits
Blueberries are rich in antioxidants and vitamin C, while jalapeños provide capsaicin, which may boost metabolism.
Making your own jelly allows you to control sweetness and spice levels while avoiding preservatives.
FAQ
1. Can I use frozen blueberries for this recipe?
Yes. Frozen blueberries work just as well as fresh. Thaw them first and drain excess liquid before blending to avoid a runny jelly.
2. How can I make the jelly milder?
Remove all jalapeño seeds and use only one pepper. You can also replace one jalapeño with extra blueberries for a sweeter, less spicy flavor.
3. Can I double the recipe?
It’s best to make jelly in small batches for proper setting. Large batches may not cook evenly and can result in a softer texture.
4. Can I make it without pectin?
Pectin ensures a firm, spreadable jelly. Without it, the result will be looser and more like a sauce.
5. How long will it last once opened?
Once opened, store in the fridge and enjoy within 3 weeks for the best flavor and texture.
Sweet, Spicy, and Perfectly Unique
This Blueberry Jalapeño Jelly is a show‑stopping condiment that adds flavor and color to any dish.
Whether you enjoy it with cheese and crackers, as a glaze for meats, or as a holiday gift, it’s a recipe you’ll want to make again and again.