Best Blueberry Lemon Chile Jam Recipes

Blueberry, Lemon & Chile Jam image

Provided by anonymous

Categories Lemon

Time 1h20m

Yield 4 half pint jars

Number Of Ingredients 7

6 cups blueberries, rinsed and stemmed
2 1/4 cups turbinado sugar
2 lemons
1 cinnamon stick
2 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
1/2 teaspoon salt

Steps:

Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
Prepare the peppers by seeding and mincing them. I use the mini workbowl of my food processor to finely mince the peppers and that works very well and is a big time saver! Add the minced peppers, cinnamon stick and salt to the blueberry mixture.
Bring to a simmer over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally, until the jam is thickened - about 45 minutes. You may test for gel at this point if desired.
Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.

Nutrition Facts : Calories 141.5, Fat 0.9, SaturatedFat 0.1, Sodium 294.7, Carbohydrate 36.3, Fiber 6.5, Sugar 23.7, Protein 2.2

Blueberry, Lemon and Chile Jam image

Provided by Lorah Hodges

Time 1h30m

Number Of Ingredients 8

7 c blueberries, rinsed (fresh or frozen) divided - 6 cups and 1 cup
2 1/4 c raw sugar
1 long cinnamon stick or 3 small
2 large jalapenos, seeded and chopped fine
2 medium lemons
1 tsp sea salt
1 habanero pepper, seeded & veined & fine chopped
2 Tbsp cilantro, fresh, chopped

Steps:

1. Place blueberries and sugar in a large pot. Stir well and allow the berries to macerate while you get the rest of the ingredients ready.
2. With a vegetable peeler, zest your lemons (make sure you don't get the white bitter pith). Then cut the zest into fine strips, you need about 1/4 cup.
3. Juice the lemons and strain, you need about 1/2 cup of juice (you may need another lemon for juice). Add the juice and the zest to the blueberries and stir well.
4. Toast or heat your cinnamon stick(s) to bring out the flavor. (usually 1 - 2 minutes)
5. Time to mash! Grab your potato masher and squish those blueberries well. Add your cinnamon stick(s), peppers, and the salt. Bring to a simmer over med-high heat. Reduce heat and cook between 45 minutes and an hour until mix is think and it keeps bubbling when you stir it.
6. Add the remaining cup of blueberries and the cilantro. Bring back to a boil and boil for 1 - 2 minutes. Remove from the heat and fill you hot jars. Process in hot water canner for 10 minutes.