Blueberry Bourbon Jalapeno Pepper Jelly | Power Pressure Cooker

In this recipe, I will show you how to make Blueberry-Bourbon Jalapeno Pepper Jelly. Then, we will can the pepper jelly using the Power Pressure Cooker.

* 5 Cups Blueberries
* 3/4 Cup Kentucky Bourbon
* 1 bag liquid Pectin
* 2 Cups finely diced Jalapeno Peppers
* Juice from 1/2 Lemon
* 4 Cups White Sugar

Mash blueberries while heating over low. Carefully add the Bourbon (it is flamable) and mix. Next, add the Jalapenos and mix. Slowly stir in the sugar, add the lemon juice and bring to a boil for 15 minutes.

How to Can the Pepper Jelly in Power Pressure Cooker:
* Sterilize all jars, lids, metal/rings/bands and utensils
* Keep jars hot until ready for use
* Fill jars, leaving 1/2 to 3/4 inch headway
* Clean rims of jars
* Apply lids and metal bands
* Place metal rack in Power Pressure Cooker
* Place the jars into the clean Power Pressure Cooker inner pot and add water until the jars are covered 1/4 of the way.
* Press the CANNING/PRESERVING button and then press the TIME ADJUSTMENT button two times until it reads 20 minutes.
* When complete and the steam has been naturally released, open the pressure release valve and remove the lid.
* Using tongs carefully (jars are HOT) remove the jars.

Correct methods and proper recipes must be used when canning. If improper methods are used, food may develop harmful bacteria, molds and enzymes. This can lead to food spoilage and other issues.

This video is for demonstration purposes only and does not assume any responsibility for any canning techniques. You should research and understand canning before attempting. The USDA Complete Guide to Home Canning is available here:

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