Red Chile Blueberry Jam Recipe

Red Chile Blueberry Jam Recipe

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45 juta s/d 2.5 milyar listing 2017
Red Chile Blueberry Jam Recipe Red Chile Blueberry Jam Recipe Red Chile Blueberry Jam Recipe, Fresh blueberries make a terrific jam, and the red chile powder spices it up just enough. Try this on scones or any other bread. It’s also great on waffles.
Red Chile Blueberry Jam Recipe

Red Chile Blueberry Jam Recipe

Yield : About 7 cups (1.7 L) Heat Scale : Mild Fresh blueberries make a terrific jam, and the red chile powder spices it up just enough. Try this on scones or any other bread. It’s also great on waffles. Ingredients :
    • 11/2 quarts (1.4 L) fresh blueberries, washed
    • 2 tablespoons (30 mL) fresh lemon juice
    • 1 (3/4-ounce [21 g]) packet powdered pectin
    • 4 cups (.95 L) sugar
    • 2 tablespoons (30 mL) ground red New Mexican chile
Method :
    1. Add the blueberries to a large sauce pan. Crush them with a wooden spoon and add the lemon juice and powdered pectin. Mix well and place the pan over high heat. Bring the mixture to a hard boil and cook for 1 minute. Stir in the sugar and chile powder. Return to a full boil and cook for 1 minute, stirring constantly. Remove from the heat, stir, and skim off any foam with a large spoon.
    2. Let sit for about 5 minutes to cool and pour into hot, sterilized jars. Seal immediately.
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Saturday, 18 November 2017

Red Chile Blueberry Jam Recipe

Article Categories : Cake Recipes

Red Chile Blueberry Jam Recipe

Red Chile Blueberry Jam Recipe

Yield : About 7 cups (1.7 L)
Heat Scale : Mild

Fresh blueberries make a terrific jam, and the red chile powder spices it up just enough. Try this on scones or any other bread. It’s also great on waffles.

Ingredients :

    • 11/2 quarts (1.4 L) fresh blueberries, washed
    • 2 tablespoons (30 mL) fresh lemon juice
    • 1 (3/4-ounce [21 g]) packet powdered pectin
    • 4 cups (.95 L) sugar
    • 2 tablespoons (30 mL) ground red New Mexican chile

Method :

    1. Add the blueberries to a large sauce pan. Crush them with a wooden spoon and add the lemon juice and powdered pectin. Mix well and place the pan over high heat. Bring the mixture to a hard boil and cook for 1 minute. Stir in the sugar and chile powder. Return to a full boil and cook for 1 minute, stirring constantly. Remove from the heat, stir, and skim off any foam with a large spoon.
    2. Let sit for about 5 minutes to cool and pour into hot, sterilized jars. Seal immediately.