Looking to add some excitement to your breakfast routine? Try making your own homemade jalapeno blueberry jam with this easy-to-follow recipe. Learn how to balance the heat of the jalapenos with the sweetness of blueberries and a touch of honey. Enjoy a delicious spread that will have everyone asking for more.
Every year I plant too many peppers, like way too many.
All the men around here (fully-grown and still growing-sized) think more heat = better.
So when I am ordering seeds every year without fail my husband and my oldest sons jump into my ordering process and add all sorts of hot pepper varieties.
The dilemma then becomes how to use them all.
Yeah, there are fresh salsas, canned hot sauces, freeze some, dry some…
But there is always I mean, ALWAYS more left.
So that led to jams, jellies, candied peppers, and all the sweet heats.
So was born my Homemade Jalapeno Blueberry Jam.
I learned that this jam is best pureed and not just the normal mashed jam, so what you get is a really smooth sweet heat that’s sweetened with honey.
This jam cans up nicely thanks to Pomona’s Pectin (no sugar needed pectin) and will store on those pantry shelves for a year(s). So no need to take up space in your freezer with freezer jam.
Jalapeno Blueberry Jam Ingredients
- Blueberries and lots of them. 5 pounds make a big batch to keep you enjoying this jam for months to come. Heck make extra and use it as holiday gifts.
- Jalapenos 1-1 1/2 cups is what I use. However, if you really want the heat kick that up to 2 cups.
- Honey 2 cups is perfect. Not so sweet you can’t taste the berry & jalapeno goodness, but the perfect sweetness level.
- Pomona’s Pectin is the perfect pectin when you would rather use honey or maple syrup instead of refined sugar in your jams.
- Lime juice
Equipment needed
Since we are talking about jam making let’s talk about making it the right way so it can be stored and fresh just like you would expect from the store. To do that we have to make sure we have all of our equipment.
- Pressure or water bath canner
- 12-15 8 oz jelly jars, or the size equivalent if using other size jars.
- appropriate size 2-piece lids and rings.
- jar lifter
- funnel and ladle for filling your jars
- large stock pot for cooking the jam in
- an immersion blender
How to make Homemade Jalapeno Blueberry Jam
- Make sure you start having clean and sterilized jars.
- Have the Pamona’s pectin calcium water mixed up beforehand.
- Take your blueberries (if fresh make sure to clean and de-stem them). If frozen add them to a large stockpot over med-low heat.
- De-seed and chop jalapeno peppers, and add that to the stockpot. Frozen peppers are fine here too.
- Add lime juice to the stockpot, cover, and bring to a low boil.
- Simmer on low for 20-30 minutes, then remove from the heat.
- Use an immersion blender to puree the mixture in your stock pot.
- Add 8 teaspoons of calcium water to the stockpot mixture and mix well.
- In a small saucepan over low heat combine 2 cups of honey and 2 tablespoons of pectin powder mix well and set aside.
- Bring the stockpot mixture to a full boil over med-high heat. Add the honey and pectin mixture and stir thoroughly.
- Once your jam mixture reaches a full boil remove it from the heat.
- Ladle your jam into the clean jars and lid, and follow your canner’s instructions for either a pressure canner or a water bath canner. (be mindful of the heating and cooling so as to not break jars)
Homemade Jalapeno Blueberry Jam
Equipment
- 1 Pressure canner or Water bath canner
- 12-15 8 Oz canning jars
- 12-15 2-part canning lids and rings
- 1 canning funnel & ladle optional but helpful in the canning process
- 1 jar lifter
- large stock pot
- immersion blender optional but will produce a smooth jam
Ingredients
- 5 lbs blueberries fresh or frozen is fine
- 1-1 1/2 C. of chopped jalapeño
- 2. C. Honey
- 1 C. Lime juice
- 8 tsp Calcium water
- 2 Tbsp Pomona's pectin powder
Instructions
- Make sure you start by having clean and sterilized jars.
- Have Pomona's Pectin calcium water mixed up beforehand.
- Take your blueberries (if fresh make sure to clean and de-stem them). If frozen add them to a large stockpot over med-low heat.
- De-seed and chop jalapeno peppers, and add that to the stockpot.
- Add lime juice to the stockpot, cover, and bring to a low boil.
- Simmer on low for 20-30 minutes, then remove from the heat.
- Use an immersion blender to puree the mixture in your stock pot.
- Add 8 teaspoons of calcium water to the stockpot mixture and mix well
- In a small saucepan over low heat combine 2 cups of honey and 2 tablespoons of Pomona's pectin powder mix well and set aside.
- Bring the stockpot mixture to a full boil over med-high heat. Add the honey and pectin mixture and stir thoroughly.
- Once your jam mixture reaches a full boil remove it from the heat.
- Ladle your jam into the clean jar's, lid and follow your canner's instructions for either a pressure canner or a water bath canner. (be mindful of the heating and cooling so as to not break jars)
Leave boring breakfasts in the past with homemade jalapeno blueberry jam. Not only is it a delicious spread, but it’s also a fun and easy recipe to make. Give it a try and impress your friends and family with your culinary skills!
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From our family to yours, thanks for stopping by
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Beth is a mother of 6 living on a handful of acres in an old farmhouse in central Kansas. Beth has a background in the military and health and fitness however her passions come from her homestead life. Beth is an enthusiastic homeschooling mom, avid organic gardener, chicken & goat wrangler, who is obsessed with herbs and natural remedies and maintaining an all-around Do-It-Yourself lifestyle. Beth loves to share all she has learned about and sustainable living. While striving for a healthy, natural life, family-centered life.