BLUEBERRY HABANERO JAM ENJOY DAN:

                      BLUEBERRY HABANERO JAM by CHEF DAN:

Makes 5 half pints

INGREDIENTS:
1-1/2-white vinegar

1 red bell pepper

6 habanero peppers, stemmed

6 cup white sugar

2 (12 Oz) packages, frozen blueberries

1 packet pectin

1 teaspoon butter

Pinch of salt

5 1-pint Mason jars

DIRECTIONS:

1.   Stem and seed bell peppers and habaneros.

2.   Roughly chopped peppers, then toss into the food processor.

3.   Process until just minced not pureed.

4.   In a skillet over medium-high heat add peppers, vinegar, pectin, butter, and salt.

5.   Bring to a rolling boil stirring constantly.

6.   Add sugar and return to a boil for 1 minute.

7.   Remove from heat and skim off foam.

8.   Fill sterile Mason jars leaving 1/2-inch air space.

9.   To make shelf stable, process in boiling bath water for 10 minutes.

Burn like a bright and fruity pepper jelly.

ENJOY DAN:                                                    MAKING JAM AND LOVING IT!!