Blueberry Pepper Jam

By roxy39

Ingredients

• 1 large red bell pepper
• 1 large green bell pepper
• 3 large cayenne (longhorn) peppers
• 2 hot banana peppers
• 1 large poblano pepper
• 1 Anaheim pepper
• 5 or 6 jalapeno peppers
• 6 1/2 cups blueberries (I used a 3 lb. bag of frozen)
• 2 1/4 cups sugar
• 1 pkg. reduced or no sugar Sure Gel
• 3/4 cup water
• 1 tsp. butter

Preparation

Step 1

HAVE JARS, SEALS AND RINGS READY BEFORE YOU START MAKING THE JAM. ALSO BEST TO HAVE ALL INGREDIENTS PRE MEASURED AND READY TO GO.

Cut peppers in half and remove seeds. Cut peppers into chunks, chop fine with food processor. Drain off liquid; if there is any. Set aside.

I then coarsely chopped my blueberries. (Next time I will leave some or all of them whole as they do disintegrate very easily).

In a large pot, combine the chopped peppers and water and cook for about 3 to 5 minutes. Pour in blueberries and bring to a FULL ROLLING BOIL..

Combine the Sure Gel and sugar and then add to mixture. Add the butter to help with the foaming. Stir well and return to a full rolling boil (one that cannot be stirred down) and boil for about 5 - 6 minutes.

Pour into clean sterilized 8 oz. canning jars. Wipe rims, put on lids and screw on rings snugly.

NOTE: Before I start making my jam, I put my jars, seals and rings through my dishwasher using hot water with the high heat dry. When I am ready to make my jam, I then put my seals in a pot with a little water and just when it is ready to boil, I turn the heat down to simmer to keep the seals hot until ready to put on the jars. Then put the rings on and as the hot jam cools, the jars will seal. (every jar I made last night one by one sealed. Nothing like hearing that little "pop" and know that another jar has sealed).