Blueberry, Lemon & Chile Jam

• 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

1. Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
2. Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
3. 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.
4. 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.
5. Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
6. Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.

blueberries, turbinado sugar, lemons, cinnamon, peppers, pepper, salt

Taken from www.food.com/recipe/blueberry-lemon-chile-jam-480472 (may not work)