The balance of flavors in this Blueberry Jalapeno Jam recipe is what makes it a tasty and versatile condiment. I am not one to mix fruit with jalapenos but this is one of the few recipes that have made me a believer. Not only is it great to have on hand at home, it makes a thoughtful gift as well.
My favorite part of this homemade jam is the fresh and tart blueberries. It’s a great fruit to use in baked goods or with a protein like chicken or pork. It has just the right amount of acidity as well which helps balance the sweetness and the heat.
If you like easy jam recipes you will love my Mango Jam, Rhubarb Jam, Raspberry Jalapeno Jam or our delicious Blackberry Jalapeno Jam.
Why You’ll Love This Blueberry Jalapeno Jam Recipe
- Only 4 ingredients: You only need 4 ingredients to make this delicious jalapeno blueberry jam.
- Gluten friendly: Avoiding gluten for preference or health reasons? This recipe is gluten-free!
- Preservative-free: This recipe is made with all-natural ingredients and no preservatives.
Ingredients
These ingredients are all you need to make this recipe. Fresh blueberries, jalapenos, and lemons are common items and sugar is a staple I always have in the pantry.
- Blueberries: I like to use firm blueberries when they’re in season. The flavor can often be more tart or sweet so taste test before making the jam so you can adjust the amount of sugar.
- Jalapenos: Fresh jalapenos are so good! They have a good amount of kick without overpowering the other ingredients. I remove the seeds to tame the heat but leave them in if you prefer.
- Lemon juice: The acid from the lemon juice balances the sweet and spicy flavors perfectly.
- Sugar: White granulated sugar dissolves well and adds just the right amount of sweetness to this recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Blueberry habanero jam: Swap the jalapenos for habaneros to turn up the heat!
- Spicy blueberry basil jam: Add fresh basil for its clean and slightly pungent taste to compliment the ripe blueberries.
- Blueberry poblano jam: Swap the jalapenos for poblanos for a milder jam.
How to Make Jalapeno Blueberry Jam
The process of making this wonderful blueberry jam is simple! Be sure to have your storage jars ready and the peppers chopped. I promise the result is worth all of the effort!
Step 1: Add all ingredients to the saucepan. Combine the blueberries, chopped and seeded jalapenos, lemon juice, and sugar in a medium saucepan.
Step 2: Heat and dissolve the sugar. Turn the stove to medium-high heat and let the blueberries cook until they start to burst. Be sure that the sugar is also fully dissolved.
Step 3: Mash the blueberries. Use a potato masher or the back of a large spoon to mash the blueberries. They should be a smooth consistency once you’re done.
Step 4: Raise the heat and cook the jam. Turn the heat up just a little more and let the jam bubble and reduce. When ready, remove the saucepan from the heat and allow the blueberry jam a few minutes to cool.
PRO TIP: I recommend stirring often during cooking to ensure that it cooks down without burning and reaches 220 degrees F. I would plan for this process to take around 20-30 minutes.
Step 5: Transfer and store. Once it’s cool enough to handle, pour it into glass jars and place them in the refrigerator until you’re ready for them.
⭐️ Hint: Getting the jam to the correct temperature is going to help it reach the perfect texture and consistency. Use a thermometer to make sure it reaches the proper temperature.
If you love spicy jam recipes like this, you may also enjoy Peach Jalapeno Jam, Spicy Jalapeno Hot Sauce, Mango Jalapeno Jam or our Jalapeno Jam.
- Refrigeration: As long as the jars are properly sterilized before use, this jam recipe will last up to 1 month in the refrigerator.
- Freezing: Store the blueberry jam in freezer-safe containers or jars and leave about ½ inch of space for freezing. Thaw it in the refrigerator overnight and keep it for about 3 weeks. Do not refreeze for safety reasons.
Serving Suggestions
- Spread this spicy blueberry jam on Cream Cheese Biscuits or Cheesecake Factory Brown Bread.
- Start your morning with a Sourdough Breakfast Sandwich and a slather of this jam or serve it with Turkey and Cheese Sliders for dinner.
- Treat this recipe like a blueberry jalapeno sauce and spoon it over Sous Vide Pork Chops.
Recipe Tips
- Don’t use mushy berries: Only use fresh ingredients. If the blueberries are soft or wrinkly, skip them.
- Stir frequently: Keep a close eye on the ingredients as they cook on the stove. Stir often for even cooking.
- Watch the heat: Even though you will bring the mixture to a boil, don’t let it get too hot, or it could burn and ruin your jam.
- Use a thermometer: When making pectin-free jam, I like to use a candy thermometer so the consistency is perfect.
Recipe FAQs
No. Jelly is made with the juice of the fruit rather than the whole fruit. It often has pectin added to help it reach the correct texture and consistency.
Yes! You don’t have to thaw the frozen blueberries, either. Just add them to the saucepan straight from the freezer. Simmer it a couple of minutes longer to account for the extra moisture.
The flavor and texture of pickles jalapenos wouldn’t work well in a jam. When cooked, they will become very mushy.
Likely, it just needs to cook a bit longer. Simmer for a couple more minutes, stirring occasionally and that will help.
More Delicious Blueberry Recipes
Do you like blueberries? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Blueberry Jalapeno Jam
Ingredients
- 5 cups fresh blueberries
- 3 jalapeno peppers seeded and finely chopped (about ¼ cup- adjust to taste for spiciness)
- ¼ cup lemon juice
- 4 cups granulated sugar
Instructions
- In a large sized saucepan, combine all ingredients and stir until combined.
- Place over medium high heat and continue to stir until the berries begin to burst and sugar is dissolved.
- Use a potato masher, or the back of the spoon to press the berries until smooth.
- Increase the temperature slightly and cook until the jam reaches 220 degrees, stirring every few minutes. This will take about 25-30 minutes.
- Remove jam from heat and allow to cool slightly, before transferring to jars for storage
Notes
- Don’t use mushy berries: Only use fresh ingredients. If the blueberries are soft or wrinkly, skip them.
- Stir frequently: Keep a close eye on the ingredients as they cook on the stove. Stir often for even cooking.
- Watch the heat: Even though you will bring the mixture to a boil, don’t let it get too hot, or it could burn and ruin your jam.
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