Blueberry Jalapeno Jam Recipe
Delicious fresh blueberries with the slight kick of jalapeños is the perfect spicy and sweet combination.
Equipment
- large heavy bottom saucepan
- 4 sterilized half-pint glass jars with lids
- Water bath canner optional
- Canning funnel
- Spatula
- Cold saucer
- Measuring cups
- Measuring spoons
- Siv
- Large mixing bowl
Ingredients
- 6 cups Fresh Blueberries around 2 pounds
- 1 1/2 cup Granulated sugar
- 3 Fresh jalapeños finely chopped
- 2 tbsp Lemon Juice
Instructions
- Begin by rinsing your blueberries really well with cold water. Be sure to remove any stems you see. Place a saucer in the freezer to get really cold.
- Finely dice the jalapeño peppers. I removed the stems and dice the whole thing seeds and all. They’ll be removed later with the siv.
- In a large saucepan, combine the blueberries, jalapeños, sugar, and lemon juice over medium heat. Bring everything to a low boil until the sugar is dissolved and the berries begin to burst. Stir constantly to prevent the jam from scorching.
- While you’re stirring, mash the berries with a spoon to create more juice.
- After the sugar has dissolved, reduce the heat to simmer. Continue to simmer stirring occasionally until the jam thickens.
- Perform the saucer test on the jam to see if it’s set.
- Place a siv top of a large mixing bowl and strain the jam through it. This will remove any skins and seeds from the jam leaving it smooth.
- After straining, use the jar funnel to spoon it into the clean half-pint jars. Be sure to clean the rims with white vinegar before adding the lids.
- At this point, the jam is ready once it cools and sets. You can put it into the fridge where it will keep for around 4 weeks.
- You can also seal it using a water bath canning method. Process half pints for 10 minutes using this method.