• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

Blueberry Jalapeno Jam Recipe

Aug.posted by Paula 50 Comments

Jump to Recipe

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.

Homemade Blueberry Jalapeno Jam Recipe with fresh, sweet blueberries. Making jam is easier than you think!

colander full of fresh blue berries.

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.

Blueberry Jalapeno Jam Recipe 8w

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.

Blueberry Jalapeno Jam Recipes 4w

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 1w

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 3w

Blueberry Jalapeno Jam Recipe 5w

jars of homemade blueberry jam.

Blueberry Jalapeno Jam Recipe

How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno.
Author: Paula
4.75 from 20 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 3 pints

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

Calories: 888kcal | Carbohydrates: 229g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 152mg | Fiber: 5g | Sugar: 219g | Vitamin A: 107IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!

Blueberry Jalapeno Jam

What’s your favorite jam?

Do you make homemade jam?

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

Paula
« 3 INGREDIENT BISCUITS FOR TWO
Sweet Potato Sour Cream Cornbread Recipe »

Comments

  1. Elsa Borowka says

    09.24.21 at 5:38 pm

    Hi Suzy, can you tell me if you used more than 2 peppers? Thank you

    Reply
    • MICHAEL L WARNER says

      07.10.22 at 3:31 pm

      5 stars
      i put in 6 and it turned out great it depends on how hot you want it

      Reply
      • MICHAEL WARNER says

        07.13.22 at 5:04 pm

        update not enough sugar will not set needs more i found use the same recipe as comes with the sure jell and add Jalapenos works great

        Reply
  2. Kristen says

    07.17.21 at 4:07 pm

    Do you think frozen blueberries would work? So excited to make this!

    Reply
    • Paula says

      07.19.21 at 8:28 am

      Yes they will

      Reply
  3. Cristina says

    09.02.20 at 11:02 am

    5 stars
    I coincidentally picked 4 cups of huckleberries and after a quick google search for “blueberries and jalapeño jam” I found this. I tweaked it a bit but i think it had to do with my inadequate equipment. Cheap pot on a cheap stove, had to wait a long time and stir a lot to get the consistency right. I also added a tinsie bit more of pectin (don’t know why really) I thought doing this would help it stiffen up faster. In the end it turned out great. Will be shipping some of it out to the in-laws.

    I think it should be very straightforward if you have a nice thick cast iron pot like a LeCrusette or something like that and a nice gas stove with evenly distributed heat.

    Reply
  4. Holly says

    08.15.20 at 9:46 pm

    5 stars
    This recipe turned out fabulous and set perfectly. I left the seeds in from the jalapeños and it has a very nice kick to it. What can you serve it with besides cream cheese and crackers? Any other suggestions!

    Reply
    • Paula says

      08.16.20 at 12:39 pm

      It would be amazing on this grilled cheese!! https://www.callmepmc.com/blackberry-bacon-grilled-cheese/
      I also think it would be a good glaze on ham or a strong fish like salmon.

      Reply
    • Debbie Perkins says

      06.27.21 at 1:12 pm

      Use pepper jelly as a glaze on pork or chicken. Not sure how blueberry would be, but pepper jelly glaze is off the chain!
      My husband does a smoked fish dip, of course, on a cracker. A schmear of pepper jelly with any thing like that is good. Really good, what ever flavor.

      Reply
      • Cathy says

        09.15.21 at 10:52 am

        I’ve made this several times. I sell jellies and Jams . I use strawberry and blackberry with jalapeño as well. All awesome. People are so surprised when I tell them the secret ingredient.

        Reply
  5. Charmayne C Croy says

    10.25.19 at 3:25 am

    What is the shelf life if I seal and boil.

    Reply
    • Paula says

      10.27.19 at 9:11 am

      24 months

      Reply
  6. Marsha says

    09.13.19 at 2:26 pm

    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.

    Reply
  7. Susy Geneva says

    09.01.19 at 3:35 pm

    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.

    Reply
    • Elsa Borowka says

      09.24.21 at 5:29 pm

      Hi Suzy, can you tell me if you used more than 2 peppers? Thank you

      Reply
  8. Teresa says

    08.06.19 at 4:02 pm

    Do I use liquid pectin or crystals?

    Reply
    • Paula says

      08.07.19 at 9:10 pm

      I used pectin

      Reply
  9. Lee says

    11.24.18 at 9:46 am

    5 stars
    Is it a bit runny? Or is it supposed to firm up? Mine is very runny and I was wondering if that was normal.

    Reply
  10. D Hilo says

    07.16.18 at 4:20 pm

    Can you freeze the jam instead of canning it?

    Reply
    • Paula says

      07.31.18 at 9:51 am

      Yes, up to one year. I’d used plastic containers and allow for expansion during freezing.

      Reply
  11. anne says

    06.23.18 at 10:45 am

    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.

    Reply
    • Paula says

      07.31.18 at 9:49 am

      I used https://amzn.to/2NXKsdy
      Measure berries first

      Reply
  12. anne says

    06.23.18 at 10:31 am

    what kind of pectin? liquid or dry?

    Reply
    • Paula says

      07.31.18 at 9:49 am

      https://amzn.to/2NXKsdy

      Reply
  13. Carmen says

    06.19.18 at 9:01 am

    Can you double recipe.

    Reply
    • Paula says

      06.19.18 at 5:50 pm

      yes

      Reply
  14. Jeff says

    06.01.18 at 3:42 pm

    5 stars
    One package of pectin: liquid or powder?….interchangeable? Am eager to make this!

    Reply
    • Paula says

      07.31.18 at 9:49 am

      I used https://amzn.to/2NXKsdy

      Reply
  15. Karen says

    10.07.17 at 5:27 pm

    How long does it last in fridge Inhad leftover not enough jars. By the way absolutely delicious thank you

    Reply
    • Paula says

      10.07.17 at 8:18 pm

      oh gosh a long time. I have a jar in there we haven’t finished for almost a year :/

      Reply
  16. Joan says

    09.09.17 at 12:28 pm

    5 stars
    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!

    Reply
  17. Roberta Haines says

    08.18.17 at 1:52 pm

    Do I take the seeds out of the jalapeños and then dice?

    Reply
    • Paula says

      08.20.17 at 3:32 pm

      Either way, but I remove them to make it slightly less spicy.

      Reply
  18. Colleen says

    07.31.17 at 12:55 pm

    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

    Reply
    • Paula says

      08.13.17 at 11:35 am

      before

      Reply
  19. Rebecca says

    07.15.17 at 2:57 pm

    Can you add additional jalapenos to give it a little more kick?

    Reply
    • Paula says

      07.22.17 at 8:26 am

      Absolutely 🙂

      Reply
  20. Jim says

    07.13.16 at 10:17 am

    What size package of pectin?

    Reply
    • Paula says

      07.13.16 at 2:49 pm

      I used a 1.75 oz pack of pectin

      Reply
  21. Amyf says

    07.12.16 at 10:22 am

    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.

    Reply
    • Paula says

      07.13.16 at 2:59 pm

      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.

      Reply
      • Paula says

        07.13.16 at 3:02 pm

        Reply
        • Amy says

          07.13.16 at 4:25 pm

          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.

          Reply
          • patricia blaine says

            09.17.16 at 3:33 pm

            I have never proceed 10 minutes after I made jelly neither gramma or mom eighter. They have lasted years and we’re still good

            Reply
      • patricia blaine says

        04.21.17 at 10:48 pm

        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

        Reply
        • kareema says

          08.15.17 at 5:36 pm

          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.

          Reply
        • BethAnn Criqui says

          09.25.17 at 12:55 am

          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.

          Reply
    • Meredith says

      10.10.17 at 8:44 pm

      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.

      Reply
  22. Mary Adair says

    08.18.15 at 7:41 am

    I like the blueberry jalapeño jam recipe

    Reply
  23. Madonna/aka/Ms. Lemon says

    08.16.15 at 10:12 am

    I wish someone would stop by my house with berries. 🙂 I pinned your jam recipe. I love spicy & sweet combinations.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Salty Sweet Crockpot Candy

SALTY SWEET CROCKPOT CANDY

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

White Chocolate CrockPot Candy | Call Me PMc

WHITE CHOCOLATE CROCKPOT CANDY

chocolate bars

BEST FUDGY COCOA BROWNIES

Favorites

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

Beef Birria Stack | Call Me PMc

BEEF BIRRIA STACK

roasted meal

ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES

Creamy Tuscan Italian Sausage Pasta

CREAMY TUSCAN ITALIAN SAUSAGE PASTA

Keto Cheesy Balsamic Chicken

KETO CHEESY BALSAMIC CHICKEN

Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases ad no cost to you. Thanks for supporting this small business.

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design