Real Recipes From Real Home Cooks ®

blueberry, lemon and chile jam

(1 rating)
Recipe by
Lorah Hodges
Corpus Christi, TX

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 rating)
yield serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Canning/Preserving

Ingredients For blueberry, lemon and chile jam

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

How To Make blueberry, lemon and chile jam

  • 1
    Place blueberries and sugar in a large pot. Stir well and allow the berries to macerate while you get the rest of the ingredients ready.
  • 2
    With 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.
  • 3
    Juice 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.
  • 4
    Toast or heat your cinnamon stick(s) to bring out the flavor. (usually 1 - 2 minutes)
  • 5
    Time 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.
  • 6
    Add 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.