Blueberry Jalapeno Jam


After picking so many blueberries, we needed something to do with all of them- so we decided to make jam- but not just regular blueberry jam- Blueberry Jalapeno Jam! My Aunt and cousin had made Strawberry Jalapeno Jam a few months ago and I loved it- it was sweet like strawberry jam should be with just a hint of spiciness! So mom came over and we set out to make some jam. I ended up make 29 jars of jam total! That should last a little while, right?!


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It actually turned out to be easier than I thought it would be and every single one of my jars sealed first try!


  • 5 cups Blueberries
  • 1/2 cup Lemon Juice, divided into two 1/4 c. portions
  • 1 1/2 cups Water
  • 1 cup Jalapeno Pepper, seeded and chopped fine
  • 1/2 cup Vinegar
  • 5 cups Sugar
  • 3 tbsp Pectin, low sugar formula (if you still buy/have the boxed Pectin that has the older formula, you will need 1- 4 oz box, the new formula is in a plastic container)



*Makes 6 half-pints

In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes. The original recipe calls for you to remove the peppers, but we chose to leave them in- to give it more heat. **See note below about the spiciness level

In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag (I actually just used a mesh strainer since I didn’t have either of these on hand and it worked perfectly)

  1. Combine both liquids into one of the pans, adding sugar. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
  2. Bring mix to a boil and add 3 tbsp pectin and bring to a rolling boil for one minute.
  3. Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
  4. Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
  5. Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
  6. If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

** A few notes:

We like spicy food in our house, all 3 of us, and this recipe gave it just a slight tingle of heat, almost an aftertaste, while it is still very good and I have eaten more than my share of it- I think next time I will try to add a little more heat.

Also, our jam didn’t congeal quite as much as normal jam does that you find in the grocery store. I actually prefer it that way, but Adam would rather it congeal a little more, so it may be necessary to add a little more pectin, depending on your preference.

Try it with some Wheat Thins- I think you will like it- or better yet, come over to my house and try some- I have plenty :)