Blueberry, Lemon & Chile Jam

I found this recipe a while ago somewhere on the internet and just got around to trying it out over my Memorial day canning weekend! I have changed it a little bit and I think it turned out really great! Beware - this is very spicy, if you wanted it to be less spicy you could use only half of a habanero pepper or leave the habanero out all together. The original author of the recipe noted that this recipe could be safely doubled - I haven't tried that yet....

• Ready In: 1 hr 20 mins
• Yields: 4 half pint jars

Ingredients

• 6  cups blueberries, rinsed and stemmed
• 2 1⁄4 cups turbinado sugar
• 2  lemons
• 1  cinnamon stick
• 2  jalapeno peppers, seeded and minced
• 1  habanero pepper, seeded and minced
• 1⁄2 teaspoon salt

Directions

1. Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
2. Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
3. Prepare the peppers by seeding and mincing them. I use the mini workbowl of my food processor to finely mince the peppers and that works very well and is a big time saver! Add the minced peppers, cinnamon stick and salt to the blueberry mixture.
4. Bring to a simmer over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally, until the jam is thickened - about 45 minutes. You may test for gel at this point if desired.
5. Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
6. Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.