Blueberry Hatch Chili Jelly

A few weeks back a friend of mine was asking around about making a red berry/jalapeno jelly, and while I did not have red berries or jalapenos I did have blueberries and hatch chilis in the freezer! So, I got the bright idea to come up with a recipe that combined those two ingredients!

My friends response; That was phenomenal. I'd say you definitely nailed it and I'll be letting you know when I run out. LOL The flavor was so freaking good.

​Well, there you have it! Don't take it from me, but I too would have to agree it is phenomenal!

There are a few things to note;
1. Most importantly, make sure that you have absolutely all of the seeds out of the chilis. If you don't, you are definitely going to know it!
**take a look at the picture below where you can see that even I missed one seed! The good news is, they do float, and they are relatively easy to spot! The seed is the little white spot just left of center. 
2. The first time around I used 7 chilis, and I wanted just a little bit more bite so this time I used eight.
3. These are hot chilis, so if you can't take the heat you might want to use mild ones or less than 6 hatch chilis.

Ingredients:

• 6-8 Hatch Chili’s *HOT* (roasted and diced)
• 5 c. Blueberries (frozen and ground)
• 4 c. Sugar
• 3/4 c. Apple Cider Vinegar
• 8 tbsp. Ball - Realfruit classic pectin
• 3/4 c. Water
  

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