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!
How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno.
- 1 cup water
- 4 cups blueberries mashed
- 3 cups sugar
- 1 tablespoon lemon juice
- 2 jalapeno peppers diced small*
- 1 package pectin
- 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.
about 4 tablespoons jalapenos©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
What’s your favorite jam?
Do you make homemade jam?
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