A delightful blend of sweet blueberries and spicy jalapeños, perfect for spreading on toast or pairing with cheese.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6-8 servings 1x
Category:Condiment
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups fresh blueberries
1 cup granulated sugar
1/2 cup finely chopped jalapeño peppers (seeds removed for less heat)
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 packet (1.75 oz) fruit pectin (like Sure-Jell)
Instructions
In a large saucepan, combine the blueberries, sugar, jalapeños, apple cider vinegar, lemon juice, ground cinnamon, and salt. Stir well to combine and let it sit for about 10 minutes to allow the blueberries to release their juices.
Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Once boiling, add the fruit pectin and continue to boil for 1-2 minutes, stirring constantly until the mixture thickens.
Remove the saucepan from heat and skim off any foam that may have formed on the surface.
Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.
Seal the jars with lids and process in a boiling water bath for 5-10 minutes to ensure they are properly sealed.
Allow the jars to cool completely at room temperature before storing them in the refrigerator or pantry.
Notes
For a spicier jam, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
You can also substitute the blueberries with raspberries or strawberries for a different flavor profile.