Blueberry Jalabanero Cilantro Jam Recipes

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BLUEBERRY PEPPER JAM RECIPE



Blueberry Pepper Jam Recipe image

Blueberry Pepper Jam Recipe made in the Ball Jam Maker.

Provided by Arlene Mobley - Flour On My Face

Categories     Condiment

Time 32m

Number Of Ingredients 6

2 2/3 cups crushed blueberries (about 2 pints)
3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1 whole Lime (juiced)
1/3 cup finely chopped poblano pepper

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,

Nutrition Facts : Calories 761 kcal, ServingSize 1 serving

BLUEBERRY JALAPENO JAM RECIPE



Blueberry Jalapeno Jam Recipe image

How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno.

Provided by Paula

Categories     any meal

Number Of Ingredients 6

1 cup water
4 cups blueberries (mashed)
3 cups sugar
1 tablespoon lemon juice
2 jalapeno peppers diced small* (about 4 tablespoons jalapenos)
1 package pectin

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.

Nutrition Facts : Calories 888 kcal, Carbohydrate 229 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 5 g, Sugar 219 g, ServingSize 1 serving

EASY SMALL-BATCH BLUEBERRY JAM



Easy Small-Batch Blueberry Jam image

Simple and easy, the delicious flavor of the blueberries takes center stage.

Provided by Deb C

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

Time 35m

Yield 16

Number Of Ingredients 4

4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon

Steps:

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

Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g

BLUEBERRY JAM



Blueberry Jam image

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Provided by Rita1652

Categories     Lemon

Time 50m

Yield 6 half pints

Number Of Ingredients 4

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

Steps:

  • Thaw and drain blueberries.
  • Crush blueberries one layer at a time.
  • Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  • Stir in Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Preserve It-.
  • Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  • Wipe jar rim clean.
  • Place lid on jar and tighten band, just until a point of resistance is met.
  • Process 10 minutes in a boiling-water canner.
  • Cool for 12 to 24 hours.
  • Remove bands.
  • Lids should be concave in middle.
  • Yield: About 6 half pints.

BLUEBERRY JAM



Blueberry jam image

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time

Provided by Esther Clark

Categories     Condiment

Time 45m

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

800g blueberries , washed
500g granulated sugar
1 vanilla pod , split lengthways
1 large lemon , juiced

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.

Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein

BLUEBERRY-BLACKBERRY JAM



Blueberry-Blackberry Jam image

This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.

Provided by mutti-am-herd

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

Time P1DT25m

Yield 128

Number Of Ingredients 7

2 tablespoons slivered almonds
2 ½ cups crushed ripe blueberries
2 ½ cups crushed ripe blackberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar
lemon, juiced
2 tablespoons gin

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
  • Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove the pot from the heat. Stir in gin and toasted almonds.
  • Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g

BLUEBERRY GINGER JAM



Blueberry Ginger Jam image

Provided by Joan Nathan

Categories     condiments, dips and spreads

Time 35m

Yield 2 cups

Number Of Ingredients 5

4 cups blueberries
1 cup sugar
1/2 teaspoon peeled, finely grated fresh ginger
Finely grated zest of 1 lemon
1 tablespoon port wine

Steps:

  • In a medium saucepan, combine all ingredients.
  • Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams

JALAPENO CORNBREAD FILLED WITH BLUEBERRY QUICK JAM



Jalapeno Cornbread Filled with Blueberry Quick Jam image

Fresh jalapenos and blueberry quick jam make the perfect blend of sweet and spicy in this special cornbread. Once you eat one piece, you won't be able to resist going back for another. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 17

2 cups fresh blueberries
1 cup sugar
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
CORNBREAD:
1/2 cup 2% milk
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 tablespoon honey
2 large eggs, room temperature
1/3 cup canola oil
2 jalapeno peppers, seeded and minced

Steps:

  • In a large heavy saucepan, combine blueberries, sugar, vinegar and kosher salt. Bring to a boil over high heat. Cook, stirring constantly, 5 minutes. Cool completely. Refrigerate, covered, overnight., For cornbread, preheat oven to 350°. Combine milk and lemon juice; let stand briefly. In another bowl, whisk next 5 ingredients. In a small bowl, microwave butter and honey on high for 30 seconds; cool slightly. Whisk eggs and oil into milk mixture (mixture may appear curdled). Add butter mixture; whisk until well combined. Add flour mixture; whisk just until combined. Fold in jalapenos., Pour 2 cups batter into a well-buttered 10-in. fluted tube pan. Spoon half to three-fourths of blueberry quick jam over batter. Cover with remaining batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes; invert onto a cake plate or serving platter. Drizzle with remaining blueberry quick jam.

Nutrition Facts : Calories 289 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CANNED BLUEBERRY JAM



Canned Blueberry Jam image

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! -Marisa McClellan, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 9 half-pints.

Number Of Ingredients 7

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY JALAPENO JELLY



Blueberry Jalapeno Jelly image

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!

Provided by ChefMamaBlogger

Categories     Jellies

Time 1h30m

Yield 6 half pint jars, 6 serving(s)

Number Of Ingredients 8

5 cups blueberries
1/2 cup lemon juice, divided into two 1/4 c. portions
1 1/2 cups water
1 cup jalapeno pepper, seeded and chopped fine
2 tablespoons bell peppers, chopped fine
1/2 cup vinegar
5 cups sugar, you can use 1/2 sugar and 1/2 Splenda also, but not just Splenda
1 (4 ounce) box pectin, low sugar formula

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.

Nutrition Facts : Calories 790.3, Fat 0.6, SaturatedFat 0.1, Sodium 43.9, Carbohydrate 204.3, Fiber 5.1, Sugar 179.8, Protein 1.2

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From citygirlfarming.com


HEALTHY 3-INGREDIENT CHIA SEED BLUEBERRY JAM - THE BUSY BAKER
2018-07-20 And before you go thinking you can just swap out the fruit from my Healthy 3-Ingredient Chia Seed Strawberry Jam and be on your way, the measurements are slightly different in this recipe and it yields a different amount of jam. Different fruits have different amounts of naturally occurring pectin and their water content is often different, which means …
From thebusybaker.ca


BLUEBERRY JAM RECIPE, THREE WAYS: GINGER, LEMON BALM, OR BASIL.
2013-09-03 Add pectin/honey mix to berries and stir well to combine. Heat jam mixture until it returns to a full boil once more. Fill your clean jars to within 1" of the top. Wipe jar rim with a clean, wet paper towel. Screw lids into place and lower carefully into your hot water bath. Return to a boil and simmer for ten minutes.
From rachelwolfclean.com


BLUEBERRY JALABANERO-CILANTRO JAM | RECIPE | JAM RECIPES, …
Jun 22, 2012 - This jam is WOW! My oldest son calls it well-balanced with the sweet and hot. The in-laws loved it on crackers with cream cheese. I loved it on a bagel. It's just plain yummy. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


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