Blueberry Pepper Jelly

gailanng's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 half pi ...

• 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 1/2 cups white vinegar
• 9 ounces certo liquid pectin (3 each-3 oz. packets)
• 1 cup fresh blueberries (may substitute other fresh fruit such as chopped strawberries or peaches or blackberries)

Directions:

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 Certo and bring to a full boil again, stirring constantly; cook for 1 minute.
3. Add blueberries, and mash with a spoon to break up and extract juices. Return to a boil and cook for about 3 minutes. 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.