Blueberry Pepper Jelly

• finely chopped bell peppers (green red or yellow will work)2
• fresh jalapenos, seeded and chopped (use gloves to protect hands)↗2 -3
• granulated sugar↗7
• white vinegar (I prefer apple cider vinegar) or 1 1/2 cups apple cider vinegar (I prefer apple cider vinegar)↗1 1⁄2
• certo liquid pectin (3 each-3 oz. packets, NOTE -- THIS CAN BE RECUED TO 2 EACH-3 OZ. PACKETS)↗9
• fresh blueberries (may substitute other fresh fruit such as chopped strawberries or peaches or blackberries)1

Step-by-step instructions

1. 1

   Sterilize half-pint jars and lids and set aside.

2. 2

   Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.

3. 3

   Remove from heat. Let stand 1 or 2 minutes and skim off foam.

4. 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. 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.