Monday, July 8, 2013

Got Blueberries?




Then you must make this amazing 
BLUEBERRY, LEMON, and CHILI PEPPER JAM


This recipe pushes the flavor envelope by using unusual ingredients, such as chili peppers and salt.


The result is a savory jam that has a wider application than only as a topping for bread or a glaze for fruit tarts. In this recipe, the salt brings out the fruitiness.


This blueberry jam is looser and less sweet than most.  Try it as a glaze for meat or poultry, spread it on bread or muffins, or use it on toast points schmeared with a little goat cheese.


Last night I had some on vanilla ice cream and let me just say, it rocked my world!



Ingredients

1 CINNAMON STICK

3 PINTS BLUEBERRIES

2 1/4 CUPS RAW CANE SUGAR

1/4 CUP JULIENNED LEMON ZEST

1 TABLESPOON SEEDED, MINCED JALAPENO CHILI

SCANT 1 TEASPOON SALT

SCANT 1/2 TEASPOON SEEDED, MINCED HABANERO CHILI

2 TABLESPOONS THINLY SLICED FRESH CILANTRO LEAVES AND STEMS





  1.  Holding the cinnamon stick with tongs, toast it an inch or so above a high gas flame for about 1 minute, or until it darkens a shade and is fragrant.  You can also set it directly on a hot electric coil and turn it as it toasts.  This takes 20 to 30 seconds.  With either method, be sure to wear oven mitts or use a reliable pot holder.  Set aside.
  2. Mix the blueberries and sugar in a large nonreactive bowl and crush, using a fork or large spoon, until well mashed.  Transfer to a large nonreactive saucepan.
  3. Put the saucepan over medium-high heat and stir in the toasted cinnamon stick, lemon zest, jalapeno, salt, and habanero.  Bring to a simmer, reduce the heat to low, and cook uncovered, stirring occasionally, for 30 to 40 minutes, or until thickened.
  4. Remove the cinnamon stick, stir in the cilantro, and simmer for 1 minute.
  5. Let cool and refrigerate for up to 3 weeks, or process in a water bath for 7 minutes, let cool, and store in a cool, dry place for up to 6 months.



It's truly a taste sensation!



7 comments:

Lumo said...

I should try this. I picked yesterday few pinta of blueberries. Finnish blueberries are smaller and have intense flavor, they would be perfect for this recipe.

pretty pink tulips said...

I love everything with a bit of a kick...so this sounds like a blueberry treat I'd love! Perfect for berry season!!

Hope you are having a wonderful summer, Terri!
xoxo Elizabeth

Acquired Objects said...

Our blueberries are all ripening so I'm always looking for recipes and can't wait to try this out. Love pairing sweet and savory. Thanks Terri!

XXX
Debra~

French Basketeer.com said...

I'm going to have to try this soon!

Therese Long said...

Oh I promise you guys are going to love it,
Please let me know!!!

Karen Albert said...

Love blueberries Terri! I will try this out right away!

xoxo
Karena
2013 Artists Series

Glamour Drops said...

wow - that's a bit different...but i imagine it would be fabulous with cheese, as you say. shall make a note of it to make next summer.