I posted a while ago, and it turned out very good! Just enough heat to make it pleasantly warm. Only thing I can think of is to use it with crackers over cream cheese. Any other suggestions?
Here is the recipe, with minor changes:
4 cups blueberries, cleaned and stems removed
1/2 cups lemon juice, divided into two 1/4-cup portions
1 1/4 cups water
4 chili/banana/cubano/whatever hot peppers, seeded and chopped fine
4 cups sugar
1/2 box powdered pectin
In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 3/4 cup water. Cook on medium-high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside. Discard peppers or use for something else.
In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 c water and cook on medium-high for 20 minutes. Strain with a cheesecloth or jelly bag. Reserve blueberries for another use - a cobbler maybe?
Combine both liquids into one of the pans, adding sugar. Cook on medium low until the sugar dissolved and skim any foam off of the surface.
Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute. Remove from heat, skim off any foam and ladle into sterilized jelly jars. Set on counter to cool and set.
They need to be refrigerated and used within a month or so. Or frozen for up to a year without losing their flavor. Yields about 5 half pint jelly jars
http://eat.at/swap/forum1/125720_Oh_shoot_that_should_read_Rec_Blue_Blazes_Blueberry_Jalapeno_Jelly
Here is the recipe, with minor changes:
4 cups blueberries, cleaned and stems removed
1/2 cups lemon juice, divided into two 1/4-cup portions
1 1/4 cups water
4 chili/banana/cubano/whatever hot peppers, seeded and chopped fine
4 cups sugar
1/2 box powdered pectin
In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 3/4 cup water. Cook on medium-high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside. Discard peppers or use for something else.
In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 c water and cook on medium-high for 20 minutes. Strain with a cheesecloth or jelly bag. Reserve blueberries for another use - a cobbler maybe?
Combine both liquids into one of the pans, adding sugar. Cook on medium low until the sugar dissolved and skim any foam off of the surface.
Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute. Remove from heat, skim off any foam and ladle into sterilized jelly jars. Set on counter to cool and set.
They need to be refrigerated and used within a month or so. Or frozen for up to a year without losing their flavor. Yields about 5 half pint jelly jars
http://eat.at/swap/forum1/125720_Oh_shoot_that_should_read_Rec_Blue_Blazes_Blueberry_Jalapeno_Jelly