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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This recipe turned out fabulous and set perfectly. I left the seeds in from the jalapeños and it has a very nice kick to it. What can you serve it with besides cream cheese and crackers? Any other suggestions!
It would be amazing on this grilled cheese!! https://www.callmepmc.com/blackberry-bacon-grilled-cheese/
I also think it would be a good glaze on ham or a strong fish like salmon.
Use pepper jelly as a glaze on pork or chicken. Not sure how blueberry would be, but pepper jelly glaze is off the chain!
My husband does a smoked fish dip, of course, on a cracker. A schmear of pepper jelly with any thing like that is good. Really good, what ever flavor.
I’ve made this several times. I sell jellies and Jams . I use strawberry and blackberry with jalapeño as well. All awesome. People are so surprised when I tell them the secret ingredient.
Vanilla ice cream😋
– Toasted bagel w/ cream Heeeey
– Turkey, lettuce, onion, jam, mayo, rye bread.
What is the shelf life if I seal and boil.
24 months
Love this recipe! Excellent combination of Sweet & Hot! Only half of the batch set. Any idea why?
I put the blueberries through a food chopper before cooking and they broke up much better than trying to crush them.
I sell Jams & Jellies at local farmers markets and always water bath the filled jars for 10 minutes. It gives an added assurance that they are safe for my family & my customers.
Paula Thank you so much for this recipe. I made it using a combination of jalapeno, red-yellow-orange hot peppers, and habanero. Your recipe was so easy to follow. It came out perfect. Again thank you for sharing. It made 6 1/2 pints.
Hi Suzy, can you tell me if you used more than 2 peppers? Thank you
Do I use liquid pectin or crystals?
I used pectin
If using powder pectin (in bag) how much?
Apologies, I’m not sure what that substitution amount will be.
Is it a bit runny? Or is it supposed to firm up? Mine is very runny and I was wondering if that was normal.
Can you freeze the jam instead of canning it?
Yes, up to one year. I’d used plastic containers and allow for expansion during freezing.
I have several questions. Are you using a packet of liquid pectin or dry. how many ounces?
also are you taking 4 cups of berries and then mashing them. Or are you saying you want 4 cups of mashed blueberries, which would then be from about 8 cups whole?
I really want to make this recipe, but i don’t want to mess it up.
I used https://amzn.to/2NXKsdy
Measure berries first
what kind of pectin? liquid or dry?
https://amzn.to/2NXKsdy
Can you double recipe.
yes