Blueberry, Lemon & Chile Jam |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I found this recipe a while ago somewhere on the internet and just got around to trying it out over my Memorial day canning weekend! I have changed it a little bit and I think it turned out really great! Beware - this is very spicy, if you wanted it to be less spicy you could use only half of a habanero pepper or leave the habanero out all together. The original author of the recipe noted that this recipe could be safely doubled - I haven't tried that yet.... Ingredients:
6 cups blueberries, rinsed and stemmed |
2 1/4 cups turbinado sugar |
2 lemons |
1 cinnamon stick |
2 jalapeno peppers, seeded and minced |
1 habanero pepper, seeded and minced |
1/2 teaspoon salt |
Directions:
1. Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
2. Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
3. Prepare the peppers by seeding and mincing them. I use the mini workbowl of my food processor to finely mince the peppers and that works very well and is a big time saver! Add the minced peppers, cinnamon stick and salt to the blueberry mixture.
4. Bring to a simmer over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally, until the jam is thickened - about 45 minutes. You may test for gel at this point if desired.
5. Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
6. Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.
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