Blueberry Hot Pepper Jam Recipes

BLUEBERRY JALAPENO JAM RECIPE

Steps:

• 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.

BLUEBERRY PEPPER JAM RECIPE

Steps:

• Prepare the blueberries by washing them and removing any stems.
• Crush the blueberries by using the bottom of a glass. This works much better then a potato masher for the small berries.
• Measure 2 2/3 cups of the crushed blueberries into a bowl and stir in the lime juice.
• Finely chop the poblano pepper and add to the bowl with the blueberries and mix in.
• Measure sugar into a bowl and set aside.
• Add the pectin to the bottom of the Jam Maker with the Stirrer in place. Add the crushed blueberries and lemon juice evenly on top of the pectin.
• Add the margarine to the Jam Maker.
• Press the jam button on the Jam & Jelly Maker and press enter.
• Allow the machine to run for 4 minutes until you hear 4 short beeps
• Immediately add the sugar slowly to the Jam Maker.
• Place the lid on the jam maker.
• Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.
• When the Jam Maker beeps again the jam is done.
• Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
• Fill your jars with the jam leaving a 1/4 inch headspace. Wipe the lip of the jar and place a flat lid and screw a band on.
• Process the jam in a hot water bath for 20 minutes.
• All the jars to cool for five minutes in the pot. Remove jars and place on a towel. Allow to cool for 24 hours.
• Check the lids for a proper seal. Store sealed jars,

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

DOUBLE-BERRY JALAPENO JAM

Steps:

• In a large saucepan, combine jalapenos, strawberries and blackberries. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BLUEBERRY JALAPENO JELLY

Steps:

• In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
• In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
• Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
• Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
• Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
• Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
• Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
• If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

BLUEBERRY PEPPER JELLY

Steps:

• Sterilize half-pint jars and lids and set aside.
• Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.
• Remove from heat. Let stand 1 or 2 minutes and skim off foam.
• Ladle mixture into waiting jars. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. (The jars must be covered by at least 1 inch of water.).
• Remove from pot and allow to cool. Allow jars to sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn't sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.

CANNED BLUEBERRY JAM

Steps:

• Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

JALAPENO CRANBERRY JELLY

Steps:

• Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.