Sterilize half-pint jars and lids.

Set sterilized jars and lids aside.

Place finely chopped bell peppers, seeded and chopped jalapenos, granulated sugar, and white vinegar in a large saucepan over high heat.

Bring the mixture to a rolling boil for about 5 minutes.

Add fresh blueberries to the boiling mixture.

Mash the blueberries with a spoon to break them up and extract their juices for 2-3 minutes.

Return the mixture to a boil.

Add liquid pectin (Certo) to the boiling mixture.

Bring the mixture to a full rolling boil again, stirring constantly.

Cook for 1 minute while stirring constantly.

Remove the saucepan from the heat.

Let the mixture stand for 1 or 2 minutes to allow the foam to rise.

Skim off any foam from the surface of the mixture.

Ladle the hot jelly mixture into the waiting sterilized jars.

Put a flat lid and ring on each jar.

Tighten the rings until snug.

Process the filled jars in a boiling water bath for 5 minutes, ensuring the jars are covered by at least 1 inch of water.

Remove the jars from the boiling water bath and allow them to cool completely.

Allow the jars to sit untouched for 12 hours to ensure proper sealing.

After 1 hour, check if the jars have sealed by pressing the center of the lid. If it pops down, the jar hasn't sealed and should be refrigerated.

Label the sealed jars and store them in a cool, dark place.