Description
A sweet and slightly spicy blueberry jalapeño jam that blends juicy berries with a gentle peppery kick and bright citrus notes. Perfect for toast, cheese boards, or as a flavorful glaze.
Ingredients
4 cups fresh or frozen blueberries
2 to 3 jalapeños, finely chopped
1 1/2 cups granulated sugar
2 tbsp lemon juice
1 tbsp lemon zest
1 packet fruit pectin or 2 tbsp low-sugar pectin
2 tbsp water
1 pinch salt
Instructions
- Rinse the blueberries and place them in a saucepan. Lightly mash some to release their juices.
- Add chopped jalapeños, lemon juice, lemon zest, water, and salt. Stir gently to combine.
- Place over medium heat and bring to a gentle simmer, stirring often as the berries soften.
- Add sugar and pectin once the mixture is bubbling. Stir until fully dissolved.
- Let the mixture boil gently for 8 to 10 minutes, stirring frequently until it thickens and coats the back of a spoon.
- Test doneness by placing a small amount on a cold plate. If it wrinkles when pushed, it is ready. If not, cook 1 to 2 more minutes and test again.
- Ladle hot jam into a clean jar, cool completely, then seal and refrigerate.
Notes
Adjust spice level by reducing jalapeños or removing seeds for milder heat.
Swap jalapeños for serrano peppers for a spicier version.
Add a pinch of cinnamon or ginger for a warm flavor variation.
Blend slightly before cooking if a smoother texture is preferred.
Store in an airtight container in the refrigerator for up to 2 weeks.
Use proper canning methods for longer storage.
If jam thickens too much, gently warm a small portion to loosen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 65 kcal
- Sugar: 14 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
