Blueberry Jalapeno Jam Recipe
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Homemade Blueberry Jalapeno Jam Recipe is easier to make than you think.
How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno.
Summer is zipping by, 2015 is actually cruising by in a blur of cooking, cleaning and writing recipes for you. Seriously, though, it’s true. My days are filled with what food is trending, what food you’ll be googling a month from now and cooking accordingly.
I got a welcome surprise of tons and tons of free blueberries from my mom. As good as they are, it’s wrecked havoc on my summer blog schedule. I’m a planner, you see, which means I don’t like surprises.
I have shared several blueberry recipes with you, but couldn’t pass up Blueberry Jalapeno Jam Recipe! Now, you may be intimidated by making jam as I was. Previously, I would not even consider making jelly or jam. This time I had so many blueberries that I couldn’t use them all. Jam was the only solution.
Imagine my surprise to realize how very easy it is to make jams and jellies!!
Blueberry Jalapeno Jam Recipe
Don’t like jalapenos or simply want a traditional Blueberry Jam? Omit the jalapenos while leaving everything else the same. Your jam will be fabulous!
Blueberries, lemon, and jalapenos combine and marry together to make an outstanding jam. You just have to taste it to believe it!
Blueberry Jalapeno Jam Recipe
Ingredients
- 1 cup water
- 4 cups blueberries mashed
- 3 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 2 jalapeno pepper about 4 tablespoons jalapenos
- 1 package pectin
Instructions
- Wash blueberries and remove stems.
- Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
- Bring to a boil and add peppers and pectin.
- Cook according to package directions of pectin.
- If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
- Remove from heat, add to jars and seal tightly.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
What’s your favorite jam?
Do you make homemade jam?
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How many half pints does this receipe use?
Tried this recipe and will double jalapeño next time or maybe chop three together with seeds. Mine came out very mild and I added an extra jalapeño to it. I like the flavor but can only taste a hint of spice.
If canning, how long do you hot water bath the blueberry Jalapeño jam?
For 10 minutes if you have 4, 8 or 12 ounce jars.
Please tell me about the pectin,….
Specifically how much, maybe the brand as well.
Thank you
Please tell me about the pectin,….
Specifically how much, maybe the brand as well.
How long should recipe be water bath boiled for.
turned out great make again thank you
Great !! Good to know – thank you for commenting!
Hi Suzy, can you tell me if you used more than 2 peppers? Thank you
i put in 6 and it turned out great it depends on how hot you want it
update not enough sugar will not set needs more i found use the same recipe as comes with the sure jell and add Jalapenos works great
Do you think frozen blueberries would work? So excited to make this!
Yes they will
I coincidentally picked 4 cups of huckleberries and after a quick google search for “blueberries and jalapeño jam” I found this. I tweaked it a bit but i think it had to do with my inadequate equipment. Cheap pot on a cheap stove, had to wait a long time and stir a lot to get the consistency right. I also added a tinsie bit more of pectin (don’t know why really) I thought doing this would help it stiffen up faster. In the end it turned out great. Will be shipping some of it out to the in-laws.
I think it should be very straightforward if you have a nice thick cast iron pot like a LeCrusette or something like that and a nice gas stove with evenly distributed heat.