Berry Blaze Pepper Jelly is a vibrant, sweet–spicy preserve that brings together mixed berries and hot peppers in one shimmering, jewel-toned jar. It’s a beautiful balance of fruity brightness and fiery heat—perfect for spreading over cream cheese with crackers, glazing grilled meats, or drizzling on breakfast dishes like biscuits, waffles, or bacon. This jelly is bold, versatile, and absolutely addictive, making it a standout addition to any pantry.
The combination of strawberries, blueberries, and raspberries creates a deep, berry-forward base with natural sweetness and rich color. Apple cider vinegar adds the necessary acidity to enhance the fruit and balance the heat. Jalapeños or habaneros introduce a customizable kick—whether mild and flavorful or daringly spicy—while the sugar and pectin transform the mixture into a glossy, spoonable jelly that sets beautifully.
As the fruit simmers and thickens, the kitchen fills with aromas of citrus, berry, and pepper. The liquid pectin ensures a reliable gel, and a quick water bath gives you shelf-stable jars perfect for gifting or storing. This recipe is simple yet impressive, delivering gourmet results in less than an hour.
Whether served at a holiday gathering, paired with charcuterie, or brushed over chicken or salmon, this pepper jelly adds a burst of sweet heat that instantly elevates any dish.
Yield: 4 cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 2 cups strawberries, chopped
- 1 cup blueberries
- 1 cup raspberries
- 2–3 jalapeños or 1–2 habaneros, finely minced (seeds optional)
- 1 cup apple cider vinegar
- 4 cups sugar
- 1 pouch (3 oz) liquid pectin
- Optional: 1 tsp lemon zest for added brightness
Instructions:
- In a large pot, combine the strawberries, blueberries, raspberries, minced peppers, and apple cider vinegar. Bring to a gentle simmer.
- Add the sugar and stir until completely dissolved.
- Increase heat and bring the mixture to a rolling boil for 1 to 2 minutes.
- Add the liquid pectin and boil hard for 1 full minute.
- Remove from heat and skim off any foam that rises to the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Seal and let cool, or process the jars in a water bath for long-term pantry storage.
Variations
- Use blackberries instead of raspberries for a deeper, earthier berry note.
- Add a splash of balsamic vinegar for a gourmet, tangy finish.
- Mix jalapeños and serranos for moderate heat with extra brightness.
- Stir in a tablespoon of honey for added shine and complexity.
- Add fresh mint or basil for an herbal twist.
Tips
- For balanced heat, combine one jalapeño for flavor with one habanero for fire.
- Finely mince peppers so they suspend evenly in the jelly.
- Removing seeds reduces heat; keeping them adds extra spice.
- Test the set by placing a spoonful on a chilled plate—if it gels, it’s ready.
- Store sealed jars in the pantry and refrigerate after opening.