Blueberry Jalapeno Jelly

• 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

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.

blueberries, lemon juice, water, jalapeno pepper, bell peppers, vinegar, sugar

Taken from www.food.com/recipe/blueberry-jalapeno-jelly-411687 (may not work)