Blueberry Pepper Jam Recipes

BLUEBERRY JALAPENO JAM RECIPE

Steps:

• Wash blueberries and remove stems.
• Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
• Bring to a boil and add peppers and pectin.
• Cook according to package directions of pectin.
• If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
• Remove from heat, add to jars and seal tightly.

BLUEBERRY PEPPER JAM RECIPE

Steps:

• Prepare the blueberries by washing them and removing any stems.
• Crush the blueberries by using the bottom of a glass. This works much better then a potato masher for the small berries.
• Measure 2 2/3 cups of the crushed blueberries into a bowl and stir in the lime juice.
• Finely chop the poblano pepper and add to the bowl with the blueberries and mix in.
• Measure sugar into a bowl and set aside.
• Add the pectin to the bottom of the Jam Maker with the Stirrer in place. Add the crushed blueberries and lemon juice evenly on top of the pectin.
• Add the margarine to the Jam Maker.
• Press the jam button on the Jam & Jelly Maker and press enter.
• Allow the machine to run for 4 minutes until you hear 4 short beeps
• Immediately add the sugar slowly to the Jam Maker.
• Place the lid on the jam maker.
• Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.
• When the Jam Maker beeps again the jam is done.
• Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
• Fill your jars with the jam leaving a 1/4 inch headspace. Wipe the lip of the jar and place a flat lid and screw a band on.
• Process the jam in a hot water bath for 20 minutes.
• All the jars to cool for five minutes in the pot. Remove jars and place on a towel. Allow to cool for 24 hours.
• Check the lids for a proper seal. Store sealed jars,

SURE.JELL BLUEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY PEPPER JELLY

Steps:

• Sterilize half-pint jars and lids and set aside.
• Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. Bring to a rolling boil, about 5 minutes. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute.
• Remove from heat. Let stand 1 or 2 minutes and skim off foam.
• Ladle mixture into waiting jars. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. (The jars must be covered by at least 1 inch of water.).
• Remove from pot and allow to cool. Allow jars to sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn't sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.

BLUEBERRY JALAPENO JELLY

Steps:

• In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
• In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
• Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
• Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
• Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
• Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
• Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
• If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.