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?!
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)
- 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.
- Bring mix to a boil and add 3 tbsp pectin and bring to a rolling boil for one minute.
- Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
- Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
- 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.
- 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