Strawberry Jalapeno Jelly & Blackberry Poblano Jelly

Yesterday I posted one of my favorite biscuit recipes and I promised to share one of my most recent canning recipes.
(I'm really into canning things from my garden.
It kills me when I see something wasted on the plant.)

So recently when I had a TON of berries I decided to combine them with a few peppers to make some scrumptious jelly--perfect for serving with biscuits or cheese and crackers.
You name it really.


Sweet and spicy is one of my all-time favorite flavor combinations.
This recipe is perfect for any fruit you have laying around.
Pair it with your favorite hot pepper and you've got jelly.

Strawberry Jalapeno Jelly & Blackberry Poblano Jelly


2 1/2 cups crushed berries
1 cup minced peppers (use more or less depending on how much heat you want)
2 tablespoon lemon juice
4 cups sugar
2 tablespoon liquid pectin

4 jars with lids and rings, sterilized

Fill a large canning pot halfway full with water and bring to a boil.  

Place the crushed berries, pepper, and lemon juice in a large saucepan and bring to a boil over high heat.  Stir in the sugar and return to a boil.  Cook for 1 more minute.  Remove from heat and immediately add the liquid pectin.  

Transfer the mixture to the hot sterilized jars, filling to within 1/4 inch of the top.  Use a knife or a wooden spoon to release any air bubbles in the jar.  Wipe the jars with a moist paper towel to remove any food.  Top with lids and rings.

Lower the jars into the large canning pot and bring to a full boil.  Process for 10 minutes.  Remove jars from the water and place on a cloth covered surface to all to cool to room temperature.  The lids should make a "pop" and will be shelf stable for a few years.  If the lids do not seal, place in the refrigerator for up to 1 month.




Enjoy,

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