sweets Blueberry Jalapeno Jam

salsalady

eXtreme Business
We made this spicy blueberry jam a few months ago at the Making Hot Sauce class and it was a big hit. I made a batch for us at home, gave a few away to the employees, and ate the rest ourselves....and then ran out...

We are fortunate to have a local blueberry farm and Hanks buys cases of fresh frozen blueberries that are available year round.

Recipe for 19 cups jam.

5 pounds frozen blueberries, defrosted
14 cups white sugar (about 6-7 pounds)
1/4 cup lemon juice
2 boxes/4 pouches Certo liquid pectin
2 Tbsp red jalapeno powder

Warm up blueberries until softening, smash up with potato masher or boat motor blender.

Put pectin pouches in a measuring cup or mug to hold the pouches upright, cut tops off to open pouches.

Put the canning flat lids in a sauce pan with water to cover. Bring up to a simmer and turn off.

Add sugar, lemon juice and pepper powder to berries.

Bring up to full rolling boil, stirring constantly with a flat tip spoon or silicon spatula. Boil for 1 minute.

[Jam will foam up, make sure to use a stock pot (about a 2 gallon one for this recipe) tall enough to not boil over. It will also act like a volcano caldera, erupting spouts of molten sugar up, watch your hand!]

Quickly squeeze in the pectin pouches.

Bring back up to full rolling boil stirring constantly. Boil for 1 minute. Turn off heat, ladle into jars. Wipe rim with wet towel, lid, ring, set aside to cool.


Notes- i like to use red colored peppers instead of green colored peppers in sweet jams and sauces. I dont care for the grassy flavor of green chiles in a sweet product.

Feel free to use hotter peppers. Fill a number of jars with the lesser heat jam, then add more hot peppers. I filled about 16 cups of the 2-3/10 heat jam, then added another 2 tsp jalapeno powder to the last 5 cups for a hotter jam.
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Jars and rings can be reused. Flat lids should not be reused for canning. They can be reused for dry storage, or things like homemade salad dressing in the reefer.

I prefer using a pepper powder as opposed to flakes. I dont like the gritty texture of flakes and seeds in the jam. Just personal preference.


We ate this on toast, pb&j, with cream cheese and hwheat thins for a snack, is good on ice cream....
 

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5 pounds whole frozen blueberries


When we made it at the class, it measured to a heavy 1/2 gallon/8 cups whole blueberries. Hanks has 5 pound frozen bags, and while it measures more cups that the recipe says, it works and sets up just fine.
 
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I made one batch of pepper and one batch plain. Totaling about 19 pints/ 38 cups total

You can usually safely double the mfg recipe and it will set. More than double and the batches risk not setting. I have done many batches of many flavors double with success.


If a batch doesnt set, it can be re-batched.

Empty all the jars into the stock pot
Wash the jars and rings
Prep new flat lids
Heat jam/ jelly to boiling, Add additional pectin the same amount as the original recipe, rolling boil and jar like the original recipe.
 
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