Blueberry Jalapeno Jelly

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 5 cups blueberries
• 1/2 cup lemon juice, divided into two 1/4 c. portions
• 1 1/2 cups water
• 1 cup jalapeno pepper, seeded and chopped fine
• 2 tablespoons bell peppers, chopped fine
• 1/2 cup vinegar
• 5 cups sugar, you can use 1/2 sugar and 1/2 splenda also, but not just splenda
• 1 (4 ounce) box pectin, low sugar formula

Recipe

• 1 in one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
• 2 in another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, strain with a cheesecloth or jelly bag.
• 3 combine both liquids into one of the pans, adding sugar/splenda. cook on medium low until the sugar dissolved. skim any foam off of the surface.
• 4 bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
• 5 remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
• 6 boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
• 7 set on counter to cool and to set. listen for the lids to pop. they could pop anywhere from 2 minutes to 2 hours afterward.
• 8 if they do not pop, they are not sealed and will need to be refrigerated and used immediately.