Blueberry Jalapeno Jelly and my Blogging Anniversary

Five years ago today, I wrote my very first blog post on my very first blog. So many posts have disappeared over time, as have many whole blogs that I’ve created, yet my restless spirit was always fed by sharing food and words with the world and it all brought me to what I am sure is my forever home in Blueberries And Blessings.

Many things have changed since my first post (a recipe for homemade Rotel Tomatoes).

Daniel was 15 months old, which means he wasn’t walking yet (the kid refused to walk on his own until he was 16 months old). Now, he’s a reading, math loving kindergartner who knows half of the state capitals and is currently obsessed with the solar system and dying for a telescope.

I had only been a stay at home Mom for 8 months, and was still going through the unbelievably difficult adjustment phase of being isolated at home with a toddler, which was part of the reason I am certain I started my original blog. Now, I couldn’t imagine a more fulfilling job in the world and am proud to be a homeschooling stay at home Mama.

For my anniversary, I wanted to share my Blueberry Jalapeno Jelly with you. It’s not the first time I’ve shared it. In fact, I think it will be about the 5th time, although those posts are gone.


I wanted to share it because this jelly is extra special to me. It was the first kind of jelly I had ever canned, and my Mom helped walk me through all of the steps, from crushing the berries to squeezing the juices from the hot, cooked berries through the cheesecloth.


It’s special to me because it was the first recipe I had ever come up with all on my own. I can’t even count how many I’ve developed since, but I remember this nervousness like it was yesterday!

I wasn’t even confident that it would work until we popped open that first jar…


I was so proud of that jelly!


At first taste, the pepper jelly flavor is right there. Then it melts into a wonderful, sweet blueberry jelly taste. Any of you who have had pepper jelly and like it would love this โ€“ just a slight tingle in the back of the throat as an afterthought.


This jelly reminds me of my time spent blogging.

Moments of heat, like that turned up by readers along the way,

The tolerable heat always melts into a mellow sweetness that lingers on your palate, bringing a smile to your lips, like all of the amazingly sweet friends that I have been blessed to find through blogging.

People that I would have never known from across the country, across the globe, who have given me friendship, who have helped me in ways that i would have never fathomed, who I love with all of my heart and thank God for daily.

Despite up and downs, what I’ve learned about food, about others, about photography…about myself…is the greatest gift I could have ever given myself over these past five years.

Thank you for being part of it all.

Here’s to the next five!

Blueberry Jalapeno Jelly

Yield: 7-8 half pints


  • 5 c. blueberries
  • 1/2 c lemon juice, divided into two 1/4 c. portions
  • 1 1/2 c water
  • 1 c jalapeno pepper, seeded and chopped fine
  • 1/2 c bell pepper, chopped fine
  • 1/2 c vinegar
  • 5 c. sugar
  • 1 box Pectin (low to no sugar formula)


  1. In One saucepan, combine the peppers, vinegar, 1/4 c. lemon juice and 1 c. water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside
  2. In another saucepan, place blueberries, 1/4 c. lemon juice and 1/2 c water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag
  3. Combine both liquids into one of the pans, adding sugar. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
  4. Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute
  5. Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars
  6. Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes
  7. Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
  8. If they do not pop, they are not sealed and will need to be refrigerated and used immediately.


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15 thoughts on “Blueberry Jalapeno Jelly and my Blogging Anniversary

  1. kalamitykelli

    Happy Anniversary!! I’m so glad you stayed and I love this recipe – I generally make lemon-blueberry and would have never though of blueberries and peppers but come to think of it, those tastes would go great together!

    1. Pam Post author

      Me, too! I seriously don’t think I would have ever typed out the first word if it weren’t for you! (Thank you for your unrelenting harassing ๐Ÿ˜‰ )

  2. Jayne

    This sounds delicious! I’m saving this recipe, I am growing my own jalapenos this year so will hopefully use this recipe with my harvest! What a great flavor combination!

  3. Nancy @ gottagetbaked

    Happy anniversary, Pam! This was a wonderful, eloquent post. I loved reading about how your perspective changed and I totally agree with you about the ups and downs of blogging. This blueberry jalapeรฑo jam is the perfect recipe for today – not only does it signify a culinary milestone for you but just like you, it’s both spicy and sweet ๐Ÿ˜‰

  4. Carla

    Happy (late) blogiversary! I love the idea of pairing berries with jalapeno. I may play around with other berries and see how those turn out.

  5. Melissa Brody

    Happy Anniversary! This recipe makes me so happy and sad at the same time. The flavor combination sounds divine! But on the flip side, it’s a reminder that I still have a few patient weeks to wait for blueberries to appear.

    1. Pam Post author

      You could use liquid or powder (whichever you prefer) but I have never had luck with liquid so I always choose powder – Sure-Jell, 1.75 ounces. I have also used Bell pectin, and I believe it calls for 3 tablespoons for each box you would use. I hope this helps!


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