From lobsterand fishsticks.com
This is one I'll try this weekend...
Blue Blazes: Blueberry Jalapeno Jelly
5 c. blueberries
1/2 c lemon juice, divided into two 1/4 c. portions
1 1/2 c water
1 c jalapeno pepper, seeded and chopped fine
2 tbsp bell pepper, chopped fine
1/2 c vinegar
2 1/2 c. sugar*
2 1/2 c. Splenda*
1 box Pectin (low sugar formula)
*you can do all sugar, but do not use all Splenda
In one saucepan, combine the peppers, vinegar, 1/4 c. lemon juice and 1 c. 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 c. lemon juice and 1/2 c 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.
Yields about 6 half pint/jelly jars
http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/
This is one I'll try this weekend...
Blue Blazes: Blueberry Jalapeno Jelly
5 c. blueberries
1/2 c lemon juice, divided into two 1/4 c. portions
1 1/2 c water
1 c jalapeno pepper, seeded and chopped fine
2 tbsp bell pepper, chopped fine
1/2 c vinegar
2 1/2 c. sugar*
2 1/2 c. Splenda*
1 box Pectin (low sugar formula)
*you can do all sugar, but do not use all Splenda
In one saucepan, combine the peppers, vinegar, 1/4 c. lemon juice and 1 c. 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 c. lemon juice and 1/2 c 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.
Yields about 6 half pint/jelly jars
http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/