Rinse blueberries under cold water and place them in a food processor. Chop jalapenos carefully, wearing gloves. Pulse until finely chopped.

Combine the chopped blueberries and jalapenos with vinegar and pectin in a large pot. Stir well and bring to a full boil.

Stir in sugar and return to a boil. Boil for exactly 1 minute until slightly thickened.

Skim foam off the mixture, then prepare sterilized jars. Pour the jelly into jars, leaving 1/4 inch headspace.

Seal jars with lids and process in boiling water for 10 minutes to ensure preservation.

Cool jars on a clean towel for 24 hours. Check seals by pressing down in the center of each lid.

Store in a cool, dark place for up to a year. Refrigerate opened jars and use within 6 months.