food Pom Bomb - Pomegranate/Blueberry Hot Pepper Jelly

Peter S

Peter S

This is my base hot pepper jelly recipe. It can be easily tweaked to be hotter/milder, sweeter, etc...
 
I'm using a pressure canner in the video, but I am NOT pressure canning the jelly. Pressure canning jelly is too much, will over cook it. I'm using the hot water boiling/bath method. To convert a pressure canner for hot water boiling, you need to remove the overpressure plug and pressure regulator. Also check the vent pipe to make sure there are no obstructions. The ladle and and stirrer that I used are plastic, but they are rated for high temps, up to 450 degrees Fahrenheit. I did not boil the rings or lids, but I sprayed them with vinegar and soaked in a castille soap and hot water. You can boil the rings if you want (some do some don't, I don't think it's necessary), but you shouldn't boil the lids, as it will hurt the sealing material. Thanks for watching.
 
Here's the recipe used in the video
 
Fruit from two pomegranates
1/2 cup blueberries
4 1/2 cups cane sugar
1/2 cup lime juice
11 oz peppers (mix of Cereja da Amapa, CGN 20800, CGN 20800 X, one Jay's Red Ghost Scorpion)
1 package of powdered Sure Jel pectin
 
https://youtu.be/5Vgg-9gXcnA
 
Nice short to the point video peter ;)
 
A couple tips...get your water super hot and have it ready to go at the point of low boil, high simmer.  
 
Immerse hot filled jars as shown immediately after applying the ring...bring to rapid boil (turn to high once you get 4 or more jars placed into the pot)
 
Start your timer once all jars are in the pot and you see water is now beginning to rapid boil...there is no need to have a lid so you can avoid removing the parts off your canner lid.
 
Make sure jars are submerged a minimum of 1" of water, 2" is water bath canning normal procedure.
 
Made tons of jalapeno jelly, I will try your recipe with a batch of superhots. 
 
dragonsfire said:
Nice video, good work Thanks!!
Click to expand...
Thanks!
Masher said:
Nice short to the point video peter ;)
 
A couple tips...get your water super hot and have it ready to go at the point of low boil, high simmer.  
 
Immerse hot filled jars as shown immediately after applying the ring...bring to rapid boil (turn to high once you get 4 or more jars placed into the pot)
 
Start your timer once all jars are in the pot and you see water is now beginning to rapid boil...there is no need to have a lid so you can avoid removing the parts off your canner lid.
 
Make sure jars are submerged a minimum of 1" of water, 2" is water bath canning normal procedure.
 
Made tons of jalapeno jelly, I will try your recipe with a batch of superhots. 
Click to expand...
Those are great tips. Thanks!
 
so I've got RedSavina,BahaGoat,ChocHab, and some kind of annum like a Thai frozen. Would 11oz of red savina's work? Or a blend?
Do you get much pepper flavor through the Pom and blueberry?
 
Malarky said:
so I've got RedSavina,BahaGoat,ChocHab, and some kind of annum like a Thai frozen. Would 11oz of red savina's work? Or a blend?
Do you get much pepper flavor through the Pom and blueberry?
Click to expand...
Yes, 11 oz would work fine, probably be a little hotter than the pomegranate I made. I usually use 10-16 oz depending on the the heat and flavor I'm targeting, and taking into consideration what I have on hand :). With this batch I actually don't taste much of the pepper, a little but not much. I do get a nice warm heat from it though. Other's I've made have more pepper flavor. I think after you make a few batches, you'll get a feel for what to use based on what you're going after. I think the hottest I've made was with 16 oz of Madballz with blueberries. It's too hot to really enjoy, a little  goes a looong way, lol.
 
Hey Peter! 
I'm getting ready to make PomBomb with the RedSavina's. 
Any idea how many oz of  RS to use? I'm no Chile Head yet and I'd like to use my jam. Everything I have right now is Hab level heat.
 
any jelly making guidelines you use? example-1 RS per planned jam jar? or a half?
I'm pretty clueless and I'd hate to ruin a batch. I'd probably fill in the leftover ounces with more blueberry or chopped sweet red bell.
 
thanks in advance for your thoughts!
Merry Christmas too!
 
Hey Peter I made some of your PomBomb tonight! All I could think about the entire time was Exploding Pomeranians.
I pussed out and used 6-8oz of RedSavinas...BUT it's perfect. I subbed in a couple extra ounces of blueberries to make up the difference.I think my friends will appreciate it and I will be able to eat and enjoy it more quickly. Made 12+ 4oz jars.

Thank you for the recipe, I'm happy to find a use for my pepper stockpile.
https://i.imgur.com/MLRUUwZ.jpg
 
Update!!!

The POMBOMB jam has brought a baby into the world. NewYears Eve my wife and I hosted our neighbors to watch the ball drop. Their due date was that day and they were frustrated because nothing was moving so far that night. I gave her some of the jam on cheese and crackers and BAM! 8 hrs later their baby boy was born!

I kind of feel like an uncle or something now
 
Malarky said:
Hey Peter I made some of your PomBomb tonight! All I could think about the entire time was Exploding Pomeranians.
I pussed out and used 6-8oz of RedSavinas...BUT it's perfect. I subbed in a couple extra ounces of blueberries to make up the difference.I think my friends will appreciate it and I will be able to eat and enjoy it more quickly. Made 12+ 4oz jars.

Thank you for the recipe, I'm happy to find a use for my pepper stockpile.
https://i.imgur.com/MLRUUwZ.jpg
Click to expand...
 
 
Malarky said:
Update!!!

The POMBOMB jam has brought a baby into the world. NewYears Eve my wife and I hosted our neighbors to watch the ball drop. Their due date was that day and they were frustrated because nothing was moving so far that night. I gave her some of the jam on cheese and crackers and BAM! 8 hrs later their baby boy was born!

I kind of feel like an uncle or something now
Click to expand...
 
Matt, so glad your first batch turned out great. I have quite a stockpile of R&D fails, lol. That's awesome your friends delivered soon after trying the Pombomb. Good way to bring in the new year. :)
 
Thanks Peter, between your video and other recipes I found on here I made a batch of white grape, strawberry, with reapers, grosts, Caribbean red habs, and jalapenos. Mixed a few spoonfuls in with a block of cream cheese. Ate a whole sleeve of Ritz crackers with it!
 
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