Blueberry Jalapeno Jam Recipe

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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 28 votes
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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
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Blueberry Jalapeno Jam

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63 Comments

  1. 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.

  2. 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.

  3. 5 stars
    One package of pectin: liquid or powder?….interchangeable? Am eager to make this!

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

  5. 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!

  6. 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

  7. 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.

    1. 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.

      1. 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.

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

      3. 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

      4. 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.

      5. 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.

    2. 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.

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