One of our favorite summer outings is to an area blueberry farm called Rush River Produce near Maiden Rock, Wisconsin. On a clear day, the scenery is truly breathtaking. Picture rolling hills, manicured farmland, gorgeous flower gardens, eager and welcoming owners, and berries…rows and rows of sweet juicy blueberries. Blueberries may be the easiest berry to pick and are perfect for kids as they can quickly fill their baskets (think instant gratification). Not to mention that blueberries are less perishable than other freshly picked berries, so you won’t have to rush home and prepare them before they lose their newly-picked luster. If you haven’t tried blueberry picking before, I highly recommend it. It’s great family field trip (not to mention all of the blue bounty that you bring home with you!)
With four of us picking berries, we end up with pounds and pounds of them. I usually freeze my extra berries to use when I need a little taste of summer during the doldrums of winter. Freezing blueberries is super simple. Just place them in a single layer on a cookie sheet and pop them in the freezer. Once they are frozen, pour them into a ziploc freezer bag, and they are ready to use whenever you are in a baking mood. I had a few cups of berries left after all of my berry freezing and baking, but I really wanted something more savory rather than sweet. After a few tweaks and tastes, I ended up with this quick and easy Blueberry Jalapeño Refrigerator Jam. I’m not a canner (at least not yet!), so this is my version of a similar product I find at our local farmer’s market. The jalapeño gives the berries a subtle, sweet heat that is made savory with few tablespoons of onion-y shallot.
I loved this Blueberry Jalapeño Refrigerator Jam on top of some warm buttermilk biscuits, but I also think it would be an excellent topping for grilled chicken or pork. That is, if you don’t eat most of it out of the saucepan like me…
Looking for other blueberry recipes? We’ve got em!
Blueberry Scones
Blueberry Coffee Cake with Streusel Topping
Blueberry Lemon Poppy Seed Muffins
Blueberry Cornmeal Pancakes
5 minPrep Time
15 minCook Time
20 minTotal Time
Save Recipe
Ingredients
- 4 cups blueberries
- 2/3 cup superfine or granulated sugar
- 1 tablespoon fresh lemon juice
- 2 medium jalapeno peppers with seeds and membranes removed, finely minced
- 3-4 tablespoons of finely minced shallots
Instructions
- In a small saucepan, combine all ingredients and bring to a boil over medium heat. Reduce heat to medium low and continue a low boil, stirring occasionally, for 12-15 minutes or until jam starts to thicken. Remove from heat and let cool. Store in refrigerator for 2-3 weeks.
My husband would love this jam! I will be trying it soon. Your photos look beautiful too.
Thanks, Melissa. I haven’t made the leap into home canning, so this refrigerator jam is my work-around!
I love your description of this farm. Sounds like an amazing place to spend a summer day. And then to get to make jam from farm-fresh blueberries…can’t be beat. I love the sound of the jalapeno addition!
Love the photos! I have never had jam with jalapeno in it but it sounds wonderful! That is on my list to try!
I hope you try it, Julia. It’s a tasty combo!
What a gorgeous, gorgeous preserve! And I just LOVE the addition of the jalapenos!
Thanks, Meagan. Sometimes you need a little bit of savory with the sweet.
Saw this on Fb, had to come in and see the recipe. Oh boy am in love ! i love spicy jams and this is a great combo. Did the shallot add its own unique flavor
Hi Simi, the shallot really rounds out the blueberry jalapeño combo. It’s a great savory addition to the jam.
Oooooh, blueberries AND jalapenos? I like! And I love how easy it is to make, too!
Now THAT is what I call an interesting combination 🙂