BLUEBERRY, LEMON AND CHILE JAM

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.