Rinse blueberries under cold water. In a food processor, combine blueberries, red bell pepper, half an onion, and jalapeno. Blend until smooth.

Transfer mixture to a large pot. Add apple cider vinegar, dry mustard, canning salt, Worcestershire sauce, and lemon juice. Stir in bourbon, garlic, and honey until well combined.

Bring the mixture to a gentle boil over medium-high heat. Reduce to low and let it simmer uncovered for 30 minutes, stirring occasionally.

While the sauce simmers, sterilize jars in boiling water for 10 minutes. This helps prevent spoilage.

Ladle the hot sauce into sterilized jars, leaving about 1/4 inch of headspace. Use a funnel if available.

Wipe the rims of the jars, place sterilized lids on each, and screw on bands until finger-tight. Process jars in a boiling water bath for 15 minutes.

Remove jars using jar tongs and place them on a clean towel. Allow to cool for 24 hours and check seals before storage.