BLUEBERRY PEPPER JELLY
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. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. There's less of an acidic 'bite'. Also, I reduced the Certo to 2 (3 ounce) packets with great success. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). This will reduce cost, too. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. Use your timer!
Provided by gailanng
Categories Jellies
Time 45m
Yield 8 half pint jars
Number Of Ingredients 6
Steps:
- Sterilize half-pint jars and lids and set aside.
- 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.
- Remove from heat. Let stand 1 or 2 minutes and skim off foam.
- 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.).
- 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.
Nutrition Facts : Calories 709.2, Fat 0.1, Sodium 5.4, Carbohydrate 180.7, Fiber 1.9, Sugar 177.7, Protein 0.5
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