Blueberry Habanero Jam
Makes 5 jars (8 oz.)
Ingredients:
3/4 C White vinegar
3 Habanero peppers, seeded
3 C Sugar
1 Lb Fresh blueberries
2 tsp Teeny Tiny Spice Company Garam Masala
Instructions:
Set a large pot of water on the stove with enough water to cover the 8 oz. jars by at least 1 inch. Bring this water to a boil while preparing the jam.
Heat oven to 250℉ and place 5 empty 8 oz. canning jars and lids on the rack in the oven to sterilize, at least 5 minutes.
In a blender, blend vinegar and peppers until smooth.
Add 1/2 of the blueberries to the blender and blend until smooth.
Combine all the rest of the ingredients and the vinegar/pepper/blueberry mixture in a large pot.
Bring the mixture to a boil.
Cook over medium heat, stirring occasionally, until the mixture no longer drips from a spoon, but rather falls off of the spoon in sheets.
Remove the jars and lids from the oven (using pot holders) and ladle the hot jam into each jar, leaving 1/2” of space from the top of each jar.
Lower each jar into the hot water bath using a pair of canning tongs. When the water is at a rolling boil, set a timer for 15 minutes. When the timer goes off, turn off the heat but let the jars sit in the water for 10 minutes before removing. Let cool before storing.
Serve over cheese and crackers on a cheese board, atop vanilla ice cream or on a piece of toast with butter.