BLUEBERRY HABANERO LEMON JAM ENJOY DAN:

                 BLUEBERRY HABANERO LEMON JAM by CHEF DAN:

Makes 4 half pints

INGREDIENTS:

3 (12 Oz) package frozen blueberries, reserve 1 cup

3 cups fine sugar

3 small cinnamon sticks

4 habaneros, seeded veined and finely chopped

3 jalapenos, seeded and finely chopped

3 lemons, zested

1/2-cup lemon juice

1 packet pectin

Pinch of salt

DIRECTIONS:

1.   Place blueberries and sugar in a pot.

2.   Stir well and allow blueberries to marinate.

3.   With a vegetable peeler, zest the lemons, making sure you don’t get the white pith.

4.   Then cut into fine strips, you need 1/4-cup.

5.   Juice the lemons and strain, you need 1/2-cup juice.

6.   Add the juice and zest to the blueberries and stir well.

7.   In a dry cast-iron skillet toast the cinnamon stick, about 1-2 minutes.

8.   With a potato masher, mash the blueberries until squished.

9.   Add blueberries to skillet along with cinnamon, peppers, and salt.

10  Bring to a boil over medium-high heat.

11  Reduce heat and simmer for 45 minutes, or until mixture is thick and keeps bubbling when you stir it.

12  Add remaining reserved cup of blueberries.

13  Bring back to a boil for about 2 minutes.

14  Remove from heat and stir in pectin stirring well.

15  Fill    sterile Mason jars leaving ½-inch head space.

16  To make shelf stable, process in boiling bah water for 10 minutes.

ENJOY DAN:                                            EATING FRUIT JAM AND LOVING IT!!