It’s officially blueberry U-Pick season in Florida, and we wanted to give you all a delicious sweet and spicy jam recipe to inspire you to get out there and pick some blueberries! We of course love our Blues Berry Farm, and their U-Pick is happening now until the 12th from 8a-4p.
So today we give you our Blueberry Habanero jam filled with local blueberries, habaneros, cinnamon, and clove. It’s sweet, spicy, and a little cozy. So it’s perfect for eating with cheese, using as the base to a flatbread, or in a ham and cheese biscuit.
We’ve posted LOTS of pickle recipes on this blog so it’s high time we post our first jam recipe! One of the biggest differences between pickling and making jam is the use of pectin. We recommend Pamona’s Pectin, a vegan and gluten free pectin made from dehydrated citrus peels. Pectin is a natural thickener and helps your jam set to a spreadable consistency. When using this pectin, you also have to use calcium water (which comes with it). Calcium water is simply a binding agent for the pectin and adds no flavor. This may sound like a lot, but never fear, jam making is EASY! Let’s do it!
BLUEBERRY HABANERO JAM
Makes about 6-8 half pint jars
• 8 cups blueberries
• 1/2 cup apple cider vinegar
• 2 Tbsp calcium water
• 2 ts minced habaneros (or more for a spicier kick)
• 2 cinnamon sticks
• 1/8 ts ground clove
• 4 cups sugar
• 3 1/2 ts pectin
1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
3. In a non-reactive pot add fruit, calcium water, apple cider vinegar, habaneros, cinnamon sticks, and ground clove.
4. Put pot on medium high heat stirring frequently until mixture comes up to a low boil.
5. Allow the mixture to boil for 10 minutes until all the fruit is broken down.
6. Find your cinnamon sticks and toss. Then use a potato masher or immersion blender to break the fruit down further and get the consistency you want.
7. In a bowl add sugar and pectin. Whisk together very well.
8. Add sugar mixture to your pot on the stove, turn it on high and stir for 1 full minute. After it comes to a boil, take it off the stove.
9. Place canning funnel onto your first jar and ladle in jam leaving a 1/4 inch headspace (1/4 inch headspace is the first line from the top of the rim) Proceed to fill all jars the same way.
10. With a damp cloth or paper towel, wipe the rim of each jar.
11. Add lids and rings to each jar, closing each finger tight. You don’t have to crank down hard, just snug.
12. Using your jar lifter, place sealed jars down into the canner. Make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.
13. Put lid on and process jars for 10 minutes.
14. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.
13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.
Refrigerator Jam Version:
Follow all instructions above from steps 2 to 11, then:
Allow to cool over night on the counter.
Refrigerate next day.
DO YOU HAVE ANY QUESTIONS ABOUT THIS RECIPE? COMMENT BELOW!
Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!