Monday, July 29, 2013

Blueberry Jalapeno Jam

Since fresh blueberries have been inexpensive lately, I decided to make a blueberry jam. I love mine with a kick, so I added a jalapeno! This recipe make 9-10 oz and will last about a week in the refrigerator.  Just the right amount to use on pancakes, fresh baked bread, desserts, or whatever you desire...hmmmm.

Blueberry Jalapeno Jam

3 c. fresh blueberries, rinsed
1 medium or large jalapeno seeded & minced (if you don't want it as hot, remove the inside white ribs)
1/2 c. turbinado sugar
1 TBSP. water
1 TBSP. lemon juice

-In a medium or large cooking pot, smash the blueberries with a potato smasher.
-Add the remaining ingredients and combine well.
-Bring the blueberry mixture to a boil. Turn down heat and simmer for approx. 10 minutes stirring frequently.
-Turn off heat to let thicken & cool.
-Store in a container with a lid. Refrigerate until ready to gobble up!

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