Recipe and photos by Launie Kettler

Ready for a jam session? This blueberry jam recipe is the ultimate in cocktail party food. It’s sweet, tart, citrusy and spicy – what more could a group of people drinking good booze want? 

When it comes to the blueberries in this recipe, fresh or frozen are just fine. Just fine? Who are we kidding? They’re both amazing. You can even use a mixture of them. Whatever makes you happy and whatever you have on hand is perfect.  

We love to serve this on good rustic bread slathered with spreadable goat cheese. You could also use a roasted garlic or scallion cream cheese if you're not a fan of goat cheese.  

Now round up your ingredients, grab an F.N. Sharp chef knife, Santoku, utility knife or paring knife – whichever you prefer for some jalapeno slicing and dicing – and let’s get to jammin’!

Get All the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

Blueberry Cranberry Jalapeno Jam Recipe

12 servings

Ingredients

Directions

About the Recipe Creator

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.