Blueberry Jalabanero-Cilantro Jam
The original source came from Local Kitchen Blog at this address, and I made some minor changes. localkitchenblog.com/...on-chile-jam
Photo by Yvanna Vrandecic who sent me the picture to show me how she and my son enjoyed the half pint I sent them.
- 7 c
- fresh blueberries (rinse and de-stem & divide out 1 cup for later use.)
- 2 c
- raw sugar (organic turbinado)
- lemons, zest of 3 and juice of about 7 (to make 1/2 cup juice)
- 1 stick
- cinnamon stick, toasted
- 3 large
- fresh jalapeno peppers, minced and seeded (i used red and next time will leave in some seeds and ribs. )
- 1 small
- orange habanero pepper, seeded and minced
- scant teaspoon of sea salt
- 1/2 c
- plus 1 tablespoon chopped fresh cilantro leaves
If you are a beginner or need complete instructions with pictures, please see Margarita Jelly (& jelly canning picture-tutorial)
Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.
Juice enough lemons to yield 1/2 cup of juice (after seeds and pulp are strained out).
Add juice and lemon zest to the blueberres and sugar in pan. Stir well.
Remove jars one or two at a time from sink, and place on a towel covered counter. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jam gets on the rim, it will not seal.) Then dry rim.
Take sterilized lids and rings out of the pan of hot water with the tines of a fork or tongs, and cap each jar and screw on ring.
Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.
Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own.
You will begin to hear them pop. Some take longer than others, but be patient. Any which don't seal should go into the refrigerator and be used within a couple of weeks. Sometimes, I touch the seal at this point and it seals, but my mom says only trust them if they seal on their own.
The original only used the zest and juice of 2 lemons, but I couldn't get 1/2 cup of juice until I used 7 lemons. I added the zest of one more lemon also because I love the zest.
The original only used 2 small jalapeno peppers and 1/2 habanero pepper, but my three large one jalapenos and 1 whole habanero didn't really make for a very hot jam. (My in-laws who hate hot peppers loved it. I will add some seeds and ribs next time for my own tastes.)
The original also only called for 2 tbsp. of cilantro, but I could barely taste it, so I increased the cilantro.
The blog got the recipe from Homegrown: Pure and Simple by Michel Nischan.