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.