Blueberry-Pepper Jam
- 2 large red bell peppers
- 2 large green bell peppers
- 2 large poblano peppers
- 2 large slim jim or Anaheim peppers
- 8 jalepeno peppers
- 2 c. fresh blueberries
- 1 c. vinegar
- ½ c. lemon juice
- 1 pkg. sure gel
- 8 c. granulated sugar
- 1 tsp. butter
Cut peppers in half and remove most of the seeds. On hot peppers, the more seeds that are left, the hotter they will be. Cut peppers into chunks, run through blender with vinegar and lemon juice to puree coarsely. Pour into pan, stir in whole blueberries and Sure Gel. Over medium heat, bring to a rolling boil, then add ALL of the sugar at the same time. (Pre-measure it into a large bowl.) Add butter to help reduce foaming. Stir well, and return to a full boil (one that cannot be stirred down) and boil 5 minutes.
Remove from heat. Pour into clean, sterilized 8 oz. canning jars. Wipe rims, put on lids and screw on rings snugly. Place in boiling water bath and process 5 minutes. Let cool out of drafts and check for seal after 1 hour. Any jars that have not sealed properly will need refrigerated and used within 2 weeks.
This jam is usually a “soft set” jam, which means it spreads easily and works very well as a glaze for chicken or pork too. Its good on toast or biscuits with eggs, or as an unusual but tasty ice cream topping. The blueberries can also be pureed with the peppers if you prefer a smoother jelly texture. I happened to like the surprise of the whole berries in the jam!