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Categories:Viewed: 11 - Published at: 2 years ago
Ingredients
- 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
Method
- 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.
