Homemade Blueberry Jalapeno Jam Recipe is easier to make than you think.
How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno.
Summer is zipping by, 2015 is actually cruising by in a blur of cooking, cleaning and writing recipes for you. Seriously, though, it’s true. My days are filled with what food is trending, what food you’ll be googling a month from now and cooking accordingly.
I got a welcome surprise of tons and tons of free blueberries from my mom. As good as they are, it’s wrecked havoc on my summer blog schedule. I’m a planner, you see, which means I don’t like surprises.
I have shared several blueberry recipes with you, but couldn’t pass up Blueberry Jalapeno Jam Recipe! Now, you may be intimidated by making jam as I was. Previously, I would not even consider making jelly or jam. This time I had so many blueberries that I couldn’t use them all. Jam was the only solution.
Imagine my surprise to realize how very easy it is to make jams and jellies!!
Blueberry Jalapeno Jam Recipe
Don’t like jalapenos or simply want a traditional Blueberry Jam? Omit the jalapenos while leaving everything else the same. Your jam will be fabulous!
Blueberries, lemon, and jalapenos combine and marry together to make an outstanding jam. You just have to taste it to believe it!
Blueberry Jalapeno Jam Recipe
Ingredients
- 1 cup water
- 4 cups blueberries mashed
- 3 cups sugar
- 1 tablespoon lemon juice
- 2 jalapeno peppers diced small* about 4 tablespoons jalapenos
- 1 package pectin
Instructions
- Wash blueberries and remove stems.
- Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
- Bring to a boil and add peppers and pectin.
- Cook according to package directions of pectin.
- If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
- Remove from heat, add to jars and seal tightly.
Nutrition
What’s your favorite jam?
Do you make homemade jam?
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Charmayne C Croy says
What is the shelf life if I seal and boil.
Paula says
24 months
Marsha says
Love this recipe! Excellent combination of Sweet & Hot! Only half of the batch set. Any idea why?
I put the blueberries through a food chopper before cooking and they broke up much better than trying to crush them.
I sell Jams & Jellies at local farmers markets and always water bath the filled jars for 10 minutes. It gives an added assurance that they are safe for my family & my customers.
Susy Geneva says
Paula Thank you so much for this recipe. I made it using a combination of jalapeno, red-yellow-orange hot peppers, and habanero. Your recipe was so easy to follow. It came out perfect. Again thank you for sharing. It made 6 1/2 pints.
Teresa says
Do I use liquid pectin or crystals?
Paula says
I used pectin
Lee says
Is it a bit runny? Or is it supposed to firm up? Mine is very runny and I was wondering if that was normal.
D Hilo says
Can you freeze the jam instead of canning it?
Paula says
Yes, up to one year. I’d used plastic containers and allow for expansion during freezing.
anne says
I have several questions. Are you using a packet of liquid pectin or dry. how many ounces?
also are you taking 4 cups of berries and then mashing them. Or are you saying you want 4 cups of mashed blueberries, which would then be from about 8 cups whole?
I really want to make this recipe, but i don’t want to mess it up.
Paula says
I used https://amzn.to/2NXKsdy
Measure berries first
anne says
what kind of pectin? liquid or dry?
Paula says
https://amzn.to/2NXKsdy
Carmen says
Can you double recipe.
Paula says
yes
Jeff says
One package of pectin: liquid or powder?….interchangeable? Am eager to make this!
Paula says
I used https://amzn.to/2NXKsdy
Karen says
How long does it last in fridge Inhad leftover not enough jars. By the way absolutely delicious thank you
Paula says
oh gosh a long time. I have a jar in there we haven’t finished for almost a year :/
Joan says
Thanks for the recipe. Delicious! Had this at friends house. She purchased it from a market and they were charging 7.50 for a 250 ml jar. So much cheaper to make and I can customize it to my liking. I added half of a habanero pepper along with the jalapeno peppers with the seeds, to kick it up a bit! Perfect!
Roberta Haines says
Do I take the seeds out of the jalapeños and then dice?
Paula says
Either way, but I remove them to make it slightly less spicy.
Colleen says
did you measure the 4 cups of berries before mashing them or after?…looks yummy, i’m going to use Huckleberries instead of blueberries.
Thanks
Paula says
before
Rebecca says
Can you add additional jalapenos to give it a little more kick?
Paula says
Absolutely 🙂
Jim says
What size package of pectin?
Paula says
I used a 1.75 oz pack of pectin
Amyf says
Is there a processing time for this recipe as it is not recommended to just pour hot and let seal. I would like a safe recipe for my family.
Paula says
If you boil the jars to sanitize them for canning, it is safe to pour hot jam into them as long as they are still hot when you pour the hot liquid in them. You just should not pour hot liquid into cold jars. Mine are. I boil the jars at the same time I’m making the jam, leave in the hot water until the jam is cooked, and fill immediately. Canning is second nature to me since I’ve helped my Grandmother and mother since I was little. If canning is a new process to you read these articles for help.
Paula says
https://www.freshpreserving.com/preserving-jam-maker-recipes.html http://www.freshpreserving.com/canning-101-getting-started.html
Amy says
If you read the link it says that you must process for 10 minutes after laddling into hot jars. If you do not process it, they are not shelf stable and must go in the refrigerator. Thanks for the link as it provided the safe instructions to finish your recipe.
patricia blaine says
I have never proceed 10 minutes after I made jelly neither gramma or mom eighter. They have lasted years and we’re still good
patricia blaine says
hi, i put the jars in the dishwasher,they are still hot. while i make my jelly/jam the put how many jars with a little water in them and put them in the microwave, i put the lids and rings in a pan a water simmer leaving them in simmer. when jelly/jam is ready i pour the water into the lid/ring pan fill.i use rubber gloves to handle jars and fish the lids out with a fork. wipe around tops with a wet cloth ,seal and cover with a towel. it might sound like extra work but i have done this for 20 years and i can cann all day. i use long gloves, my hand and arms don’t get burned and i like it way better than i was taught. just another way
kareema says
One tip I would add (from experience, mind you): don’t leave the lids simmering too long. I did, and it softened them up to the point where they wouldn’t seal.
BethAnn Criqui says
So if I am reading your post here, you do not hot water bath your jams/jellies after filling? I have heard of filling hot jars with the jam/jelly products and after capping the jars, they just turn the filled and capped jars jars upside down on a rack with a towel and then turn back upright. They process several types of product this way and never use hot water bath.
Meredith says
Must jelly recipes require a 5 minute water bath. You should also skim off the scum (foam) that rises to the top before ladling into jars.
Mary Adair says
I like the blueberry jalapeño jam recipe
Madonna/aka/Ms. Lemon says
I wish someone would stop by my house with berries. 🙂 I pinned your jam recipe. I love spicy & sweet combinations.