Copycat Lauri Jo’s BLUEBERRY Pepper Jelly

May 24, 2018 This week’s farm veggie recipe idea:

Copycat Lauri Jo’s BLUEBERRY Pepper Jelly

Included in box: blueberries

1TA4hiTSRZ2RkVRtjBKF_blueberry pepper jelly2

“Supposedly this is the recipe for Lauri Jo Bennett’s blueberry pepper jelly that’s sold nationwide. Other flavors may be made, such as strawberry, peach or blackberry. NOTES 9/25/14: I’ve made this a second time using apple cider vinegar, which I prefer over white vinegar. There’s less of an acidic ‘bite’. Also, I reduced the Certo to 2 (3 ounce) packets with great success. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). This will reduce cost, too. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. Use your timer!”  Genius Kitchen

Serve Pepper Jelly on crostini, bruschetta or seed crackers with chevre or creme cheese.
∙ Makes 8 half pint jars
  • 1 cup Blueberries, fresh
  • 2 Jalapenos, fresh
Baking & Spices
  • 7 cups Granulated sugar
Oils & Vinegars
  • 1 1/2 cups White vinegar
  • 2 cups Finely chopped bell peppers (green red or yellow will work)

8 half pint jars



Ingredients Nutrition

  • 2 cups finely chopped bell peppers (green red or yellow will work)
  • 2 -3 fresh jalapenos, seeded and chopped (use gloves to protect hands)
  • 7 cups granulated sugar
  • 1 12 cups white vinegar (I prefer apple cider vinegar) or 1 12 cups apple cider vinegar (I prefer apple cider vinegar)
  • 9 ounces certo liquid pectin (3 each-3 oz. packets, NOTE — THIS CAN BE RECUED TO 2 EACH-3 OZ. PACKETS)
  • 1 cup fresh blueberries (may substitute other fresh fruit such as chopped strawberries or peaches or blackberries)


  1. Sterilize half-pint jars and lids and set aside.
  2. Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.
  3. Remove from heat. Let stand 1 or 2 minutes and skim off foam.
  4. Ladle mixture into waiting jars. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. (The jars must be covered by at least 1 inch of water.).
  5. Remove from pot and allow to cool. Allow jars to sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn’t sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.