Blueberry Habanero Salsa Recipes

HABANERO BERRY JAM

Habanero Berry Jam image

This was my first try at making homemade jam and I can't believe how good it came out. I made up my own recipe after being unable to find this recipe here. If you like a spicy jam that goes best on crackers/bread with brie or cream cheese - this is the jam for you!

Provided by RootedRedwood

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h5m

Yield 80

Number Of Ingredients 7

Ingredients

½ cup water
½ teaspoon calcium phosphorus powder
2 teaspoons low methoxyl pectin with calcium (such as Pomona's Universal Pectin ®)
1 ½ cups sugar
4 cups mashed mixed berries (raspberries, blueberries, blackberries)
¼ cup lemon juice
1 habanero pepper, diced, or more to taste

Steps:

Immerse 5 (8-ounce) jars in simmering water until jam is ready, or at least 10 minutes. Wash lids and rings in warm soapy water.
Combine 1/2 cup of water and 1/2 teaspoon calcium powder in a small jar with a lid to make calcium water. (Note: you will use just 2 teaspoons calcium water for 4 cups mashed fruit. Store the remainder in the refrigerator and use within 6 months.)
Mix pectin powder and sugar in a bowl. Place mashed berries, 2 teaspoons calcium water, lemon juice, and habanero pepper in a medium-sized pot and bring to a boil over medium-high heat. Once berry mixture is boiling, add sugar mixture and stir vigorously for two minutes. Bring back to a boil and remove from heat.
Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 4.1 g

BLUEBERRY HABANERO SALSA

Blueberry Habanero Salsa image

Our family favorite. This odd combination makes for a beautiful and delicious treat. I have substituted serrano peppers for a milder salsa, but prefer the fruity apricot taste of the habaneros. Sometimes to tone it down at the last minute I add blue agave.

Provided by B_aced

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 20m

Yield 20

Number Of Ingredients 9

Ingredients

2 cups fresh blueberries, divided
1 white onion, chopped
1 cup chopped purple Cherokee tomatoes
1 cup white sugar
8 habanero peppers, seeded and chopped
½ cup chopped cilantro
¼ cup lime juice
5 cloves garlic, chopped
1 pinch Himalayan salt, or to taste

Steps:

Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 17.8 mg, Sugar 12.1 g

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In a medium bowl, crush the blueberries with the back of a large spoon. Pour into a medium saucepan.
Cut the habanero pepper in half and remove the seeds ( you might want to wear plastic gloves, or make sure to wash your hands WELL after handling!). Dice fine. It should equal about 1 tablespoon, if you have much more reserve it for another use.
Add the diced habanero to the saucepan along with the blueberries, add enough water to just cover the blueberries, then stir in the sugar and fruit pectin. Bring to a boil, reduce heat and cook for 15 minutes, stirring often.
Purée using an immersion blender, or carefully pour the hot liquid into a blender or food processor and purée. Allow to cool slightly, then pour into containers, cover, and refrigerate until chilled.

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