Ingredientes para Blueberry Jalapeno Jelly
- 4 cups fresh blueberries
- 1/2 cup lemon juice (1/4 cup for each stage)
- 1 1/2 cups water (1 cup for jalapenos, 1/2 cup for blueberries)
- Jalapeno Pepper
- Bell Peppers
- 1 cup white vinegar
- Sugar
- Pectin
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Cómo preparar Blueberry Jalapeno Jelly
- Combine 1 cup finely chopped jalapenos, 1 cup white vinegar, 1/4 cup lemon juice, and 1 cup water in a saucepan. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 20 minutes. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
- In a separate saucepan, combine 4 cups fresh blueberries, 1/4 cup lemon juice, and 1/2 cup water. Cook over medium-high heat for 20 minutes, stirring occasionally.
- Strain the blueberry mixture through a cheesecloth-lined sieve or jelly bag, pressing on the solids to extract the juice. Discard the solids.
- Combine the jalapeno liquid and the blueberry juice in a large saucepan. Add 7 cups granulated sugar (or Splenda to taste). Stir to combine.
- Cook over medium-low heat, stirring frequently, until the sugar is completely dissolved.
- Skim off any foam from the surface. Bring the mixture to a full rolling boil that cannot be stirred down. Add 1 box (1.75 oz) liquid pectin and stir vigorously for 1 minute.
- Remove from heat. Skim off any remaining foam. Ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe jar rims clean. Place lids and rings on jars. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for details).
- Remove jars from the water bath and let cool completely. You should hear the lids 'pop' as they seal.
- If lids do not seal, refrigerate and use jelly immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
719g
Fat
0g
Carbs
68g
