We read the directions and split up tasks..
Before the party Kyleigh and I made pepper jelly & blueberry lime jam for everyone to try and take home. I’m still not sure which was my favorite. So different from each other, but both nummy!!
1 pkg powdered pectin
5 cups sugar
1 Tbsp grated lime peel
1/3 cup lime juice
Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and juice. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
4 1/2 cups finely chopped green bell pepper (about 4 large)
1/2 cup finely chopped jalapeno pepper (about 4 small)
1 1/4 cups cider vinegar
2 cups sugar
1 cup honey
Combine both peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly. Add sugar and honey. Return mixture to a full rolling boil. Boil hard for 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary. Ladle into hot jars leaving 1/4 inch headspace. Process filled jars for 10 minutes.
Now you know we are a little loopy, so last night we stayed up and made reversible aprons – too much fun, I will be making more of those for sure!