Small-Batch Blueberry Habanero Jam

By vealam

Ingredients

• 4 cups blueberries, fresh or frozen
• 2/3 cup granulated sugar
• 2-3 habanero peppers, seeds & veins removed, finely chopped
• juice of 1 lemon

Details

Servings 1
Adapted from butterlustblog.com

Preparation

Step 1

In large, shallow pan like a skillet (you want the blueberries in a thin layer) combine all of the ingredients. As the blueberries heat up, use a masher or a spatula to mash the blueberries.
Let the mixture come to a rapid boil, so that when you stir it, the bubbles do not dissipate. Continue to boil at this intensity for 10-15 minutes, stirring frequently so the sugar does not burn, until the jam thickens.
Once thick, remove from heat, let cool slightly in the pan then transfer to a glass jar. Jam will keep in the refrigerator for 2-3 weeks.