Blueberry, Lemon, and Chili Pepper Jam

I'm not going to lie...I went back to pick even more blueberries--for this recipe! It just didn't seem right to dig into my freezer stash to make this.

I made a blueberry, lemon, chili pepper jam the other day and had to have more. I was expecting it to be spicy, with the jalapeno and habenero peppers, but the peppers just add a bit of heat (not spiciness). It's really good! I think it would be good with cornbread or biscuits, you know, served up in a bowl...

Blueberry, Lemon, Chili Pepper Jam

Ingredients

• 3 pints blueberries
• 2 1/4 cups demerara sugar
• 1 cinnamon stick, toasted
• 1 lemon rind, sliced into thin strips
• 1 tbsp jalapeno, minced
• 1/2 tsp habenero, minced
• 1 tsp kosher salt
• 2 tbsp cilantro, sliced

Method

1. If using, prepare the canning pot, jars, lids, bands, etc.
2. In a large pot, add the blueberries and sugar; mash berries and blend well with the sugar. Add the cinnamon stick, lemon zest, peppers, and salt.
3. Bring to a boil, then reduce heat to simmer for 30 minutes, stirring often. Jam should thicken slightly.
4. Stir in the cilantro and cook for about 1 minute. Remove cinnamon stick.
5. Fill into jars or container. If canning, process for 10 minutes, then sit at room temperature for 24 hours; refrigerate any jars that do not seal. Otherwise, refrigerate until ready for use.

Pin It