Blueberry, Lemon & Chile Jam - cooking recipe

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

Preparation

Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
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.
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.
Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.