Blueberry Jalapeno Jelly

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

Step-by-step instructions

1. 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. 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. 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. 4

   Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.

5. 5

   Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.

6. 6

   Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.

7. 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. 8

   If they do not pop, they are not sealed and will need to be refrigerated and used immediately.