Tangy Blueberry and Smoked Pepper Jam

8-10 c. Canadian wild blueberries (fresh or frozen)
4 1/2 c. sugar
1 box liquid pectin (6 oz. should be 2 little packets in the box)
1/4 c. Blueberry Balsamic 
1/2 Tbsp. Salt Dispensary Smoked Pepper (Hickory or Alderwood)

Mash berries in a large bowl with a potato masher. Measure the mashed berries to ensure you have at least 6 cups.

In a large pot, bring berries and sugar to a boil, stirring occasionally for about 10-15 minutes.

Prep your hot water bath, jars and lids for canning while fruit boils.

Add pectin to fruit mixture and boil 5 more minutes. Remove from heat and add in the vinegar and pepper. Fill up jars to within 1 inch of the top. Process jars in hot water bath for 10 minutes.

*Blueberry Balsamic is the obvious choice here, but be sure to try with any Dark Balsamic you enjoy for a custom flavour!

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