Ingredients: |
Ingredients: 5 cups blueberries
1/2 cup lemon juice, divided into two 1/4 c. portions
1 1/2 cups water
1 cup jalapeņo pepper, seeded and chopped fine
2 tablespoons bell peppers, chopped fine
1/2 cup vinegar
5 cups sugar
1 (4 ounce) box pectin, low sugar formula (if you still buy/have the boxed Pectin that has the older formula, you will need 1- 4 oz box, the new formula is in a plastic container)
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Directions: |
Directions: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.
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.
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.
Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
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.
If they do not pop, they are not sealed and will need to be refrigerated and used immediately. |
This recipe for Blueberry Jalapeno Jelly is from