Blueberry Jalapeno Jelly

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 half pint jars

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

Directions

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.