Spicy Blues Jelly

Blueberry picking time again!  This time Ken & Kailyn went with Kelsie and me, so we picked a ton of berries!  We even picked some bonus blackberries too.

Staying with our delicious and unusual canning recipes, I came across one called Kentucky Bar Fight, which not only had jalapenos, but also bourbon.  Sounds unique to me!  Here's my version, and a name change -

Spicy Blues Jelly
13 cups blueberries
48 oz blackberries, weighed
5 - 6 cups jalapenos
3 cups apple cider vinegar
3 cups bourbon
2 bottles of pectin, each 4.7 oz
26 cups sugar

Wash berries and jalapenos.  Seed and loosely chop jalapenos, and process in a food processor.  You want to finely chop, but not turn it into mush.  I added the blackberries to the last batch.  Put the processed jalapenos and berries into a large pot - an extra large pot.  This recipe makes a very large batch of jelly!  Add the pectin and bring to a boil.  Add the sugar and bring to a rolling boil.  Once it reaches this stage, set the timer for one minute.  Then pour into sterilized canning jars and process in a 15 min. water bath.  This jelly has just the right amount of kick - yummy with cheese.  We tried it with smoked cheddar and cream cheese tonight.