Blueberry, Lemon and Chile Jam

Lorah Hodges


This jam is one of my very favorite jams, it also is 1 of my best sellers. The combination of flavors all come together to make the blueberry flavor pop! Perfect on toast.

This is not my recipe, but I changed it up a bit, so I guess now it is. :)

If you are giving these as gifts you could also place a small chile in there before you pour the jam in the jars. As with most of my jams, you can take the remnants of jar & add pure maple syrup, mix well for a nice breakfast treat.
You could also dilute with a white wine vinegar for salad dressing.

★★★★★ 1 vote
about 4 cups
15 Min
1 Hr 15 Min


7 c
blueberries, rinsed (fresh or frozen) divided - 6 cups and 1 cup
2 1/4 c
raw sugar
long cinnamon stick or 3 small
2 large
jalapenos, seeded and chopped fine
2 medium
1 tsp
sea salt
habanero pepper, seeded & veined & fine chopped
2 Tbsp
cilantro, fresh, chopped


1Place blueberries and sugar in a large pot. Stir well and allow the berries to macerate while you get the rest of the ingredients ready.
2With a vegetable peeler, zest your lemons (make sure you don't get the white bitter pith). Then cut the zest into fine strips, you need about 1/4 cup.
3Juice the lemons and strain, you need about 1/2 cup of juice (you may need another lemon for juice). Add the juice and the zest to the blueberries and stir well.
4Toast or heat your cinnamon stick(s) to bring out the flavor. (usually 1 - 2 minutes)
5Time to mash! Grab your potato masher and squish those blueberries well. Add your cinnamon stick(s), peppers, and the salt. Bring to a simmer over med-high heat. Reduce heat and cook between 45 minutes and an hour until mix is think and it keeps bubbling when you stir it.
6Add the remaining cup of blueberries and the cilantro. Bring back to a boil and boil for 1 - 2 minutes. Remove from the heat and fill you hot jars. Process in hot water canner for 10 minutes.

About Blueberry, Lemon and Chile Jam

Main Ingredient: Fruit
Regional Style: Southern