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Prep Time: 1 Hour
Yields: 12 (8-ounce) Jars

During Louisiana’s “berry season” blueberries are abundant. Add some peppers to your jelly and serve with cream cheese and crackers for the perfect mix of sweet and heat.

4 cups blueberries
2 large red bell peppers
2 large green bell peppers
2 Poblano peppers
2 Jalapeño peppers
1 cup white distilled vinegar
½ cup fresh lemon juice
1 (3-ounce) package Certo® liquid fruit pectin
8 cups granulated sugar
1 tsp salted butter

Sterilize 12 (8-ounce) jars with lids. Wash peppers and remove seeds. NOTE: For more heat, add seeds to recipe. Cut peppers into ½-inch pieces. In the bowl of a food processor, add peppers, vinegar and lemon juice then coarsely puree. Pour puréed mixture into 3-quart saucepot, add berries and liquid fruit pectin then bring to boil. Add sugar and return to rolling boil stirring constantly. While stirring mixture, add butter to reduce foaming and boil an additional 5 minutes. Remove from heat and ladle into sterilized jars, leaving ¼-inch space at top. Seal jars then process 5 minutes in a boiling water bath.





















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