06/10/2026
Blueberry Habanero Jam
-15 habanero peppers (please use less peppers if you don’t like REALLY spicy foods, this jam is REALLY spicy)
-Estimated 4 1/2 cups of blueberries, (you will need 4 cups of puréed blueberry/habanero combo)
-1 teaspoon of lemon juice
-1 box of Sure-jell fruit pectin (or 1/3 cup commercial pectin)
-5 1/2 cups cane sugar
-Place washed blueberries into a food processor and purée until smooth, set aside.
-Remove stems and wash peppers well.
-Remove seeds and ribs of peppers if desired, wear gloves please. I leave seeds in as my customers like it really spicy.
-Put peppers into blender with a small amount of the puréed blueberries and finely chop (my blender has a “liquify” button that’s the one I use). Make sure all peppers are as puréed as the blueberries.
-Place the blueberry/pepper mixture from the blender into a measuring cup. Add enough of the blueberries from the food processor to equal 4 cups.
-In a 4-6 quart pot, add the blueberry/pepper mixture and the 1 teaspoon of lemon juice, mix throughly to make sure the peppers have distributed throughout.
-Bring mixture to a simmer and add the fruit pectin.
-Add sugar one cup at a time until all the sugar has been added and melted.
-Bring to a full rolling boil and boil for one minute, stirring constantly.
-Remove from heat. Quickly skim off foam with a metal spoon. (If any)
-Ladle jam into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids and screw on bands.
-Process filled jars in a boiling - water canner for 10 minutes. (Start timer when water returns to boiling)
-Remove jars from canner; cool on wire racks.
🌟Makes approximately 7 - 8 oz jars & 1 - 4oz.
