1. Rinse blueberries under cold water.

2. Finely chop blueberries and peppers in a food processor.

3. Transfer mixture to a large pot.

4. Add apple cider vinegar and powdered pectin.

5. Bring to a full rolling boil over high heat, stirring constantly.

6. Add sugar and stir until completely combined.

7. Return to a rolling boil and boil for 1 minute, stirring constantly.

8. Remove from heat and skim off foam.

9. Ladle into prepared jars, leaving 1/4 inch headspace.

10. Wipe rims, remove air bubbles, and secure lids.

11. Process in a boiling water bath for 10 minutes.

12. Remove jars and cool on a towel-lined counter.

13. Let sit undisturbed for 24 hours before storing.