Blueberry, Lemon & Chile Jam – a delicious recipe with blueberries, turbinado sugar, lemons, cinnamon, peppers, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
2
Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
3
Prepare the peppers by seeding and mincing them. I use the mini workbowl of my food processor to finely mince the peppers and that works very well and is a big time saver! Add the minced peppers, cinnamon stick and salt to the blueberry mixture.
4
Bring to a simmer over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally, until the jam is thickened - about 45 minutes. You may test for gel at this point if desired.
5
Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
6
Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.
661
kcal
Calories
173
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups blueberries, rinsed and stemmed, 2 1/4 cups turbinado sugar, 2 lemons, 1 cinnamon stick, and more.
Yes, Blueberry, Lemon & Chile Jam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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