Recipe: Scrumptious Sweet & Spicy Blueberry Jam

This simple blueberry jam recipe warms things up with red pepper flakes for a sweet and spicy topping that's great with crackers, toast or all by itself!

by Stephanie Thurow
PHOTO: valentinamaslova/AdobeStock

Whip up a couple jars of blueberry jam-with-a-kick to enjoy this fall. Classic blueberry jam is great, but spicing it up adds an unexpected wow factor that makes this jam extra special.

We serve this fiery jam with soft cheeses and crackers at football gatherings. It’s a big hit! 

Yield: 4 cups 


  • 2 lb fresh blueberries (about 6 cups) 
  • 3 cups granulated white sugar 
  • 2 tbsp. lemon juice 
  • 2 tsp. red pepper flakes (or more for even more spice) 


Wash berries, and remove stems and soft/damaged berries. Add berries to a large, heavy-bottomed, nonreactive pot. Use a potato masher to break them down a bit.

Add in the sugar, lemon juice and red pepper flakes. Stir together well. Bring ingredients to a boil, then reduce heat to medium-high.

Simmer for 20 minutes until the jam thickens, stir often.  

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Refrigeration Instructions

Ladle the hot berry mixture into warm prepared jars (canning jars washed with warm soapy water and kept warm until filling). Add washed lids and tighten on the rings.

Once cooled, transfer to the refrigerator and use within two months.  

Water Bath Canning Instructions

Ladle the hot berry mixture into warm prepared jars (canning jars washed with warm soapy water and kept warm until filling). Leave 1/4-inch headspace (room from the jam to the rim of the jar).

Use a clean, dampened, lint-free towel or paper towel to wipe the rims of the jars clean, removing any spillage. Place the canning jar lids on the jars and screw on the rings until they are gently snug (not fully tightened).

Lower the jars into a hot water bath and cover the pot with the lid. Turn up the heat to high. Once the canner reaches a rolling boil, set the timer for 10 minutes.

Adjust cook time for altitude as needed.  

Once water bath processed, carefully remove the jars from the canner and place them on a towel-lined surface for 12 hours without touching. After 12 hours, remove the rings and test that the lids are completely suctioned to the jar. Label and date jars.

These preserved jars of jam will keep for at least one year in the cupboard. Refrigerate after breaking the seal. 

Read more: Ready to start canning? Make sure you have these 10 items on hand.


For more information on safe home water bath canning, visit: 

For a classic blueberry jam, omit the red pepper flakes.  

This recipe was adapted from Can It & Ferment It with permission from Skyhorse Publishing, Inc. 

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