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Blueberry Habanero Pepper Jam

Blueberry Habanero Pepper Preserves with Miso Glazed Butternut Squash Sandwich

A sweet and spicy combination perfect for topping summer sandwiches or savory pancakes/waffles. Try it with my miso glazed butternut squash sandwich!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 5 cups approximately
Course: Condiment
Cuisine: American
Ingredients Method

Ingredients
  

Blueberry Habanero Pepper Preserves
  • 9 cups fresh or frozen blueberries
  • 3-4 habanero peppers minced
  • 1 lemon, juiced
  • 1 cup honey (or substitute vegan sweetener of choice)
Miso Glazed Butternut Squash Sandwich (4 servings)
  • 1 small butternut squash, peeled and cut into eight (1/4 inch thick) circles
  • 4 tsp liquid smoke
  • 4 tsp red miso paste
  • 1 tbsp water
  • olive oil spray
  • salt and pepper to taste
  • 4 whole wheat burger buns or pita pockets
Roasted Garlic Cashew Spread (optional or sub with your favorite garlic hummus)
  • 1 cup raw cashews
  • 6 cloves roasted garlic
  • 1/2 cup nutritional yeast
  • 1 lemon juiced
  • salt to taste
Sandwich Toppings (optional)
  • 2 cups arugula
  • 1/2 cup pickled red onions

Method
 

Blueberry Habanero Preserves
  1. Combine blueberries, honey, lemon juice, and 3 minced habanero peppers in a large pot. Bring to a low simmer for about 30-35 minutes stirring occasionally.
  2. Taste and adjust honey/sweetener and spice level, adding more peppers if needed. Allow to cool. Store in the refrigerator. Makes approximately 5-6 cups.
Miso Glazed Butternut Squash Sandwich
  1. Peel and trim the ends from the butternut squash. Cut bottom half of the squash into eight 1/4 inch-thick circles. Save any leftover, raw squash for another use.
  2. Using a knife tip, poke a few holes into each squash circle. Place circles in a large shallow container.
  3. Whisk together miso, liquid smoke, and water and pour over squash circles. Allow to marinate for 10-20 minutes.
  4. Air fry squash circles for 15-20 minutes per side until or roast in oven at 400 degrees for approximately 40-45 minutes (flip circles over after 20 minutes).
Roasted Garlic Cashew Spread
  1. Remove the ends from the garlic cloves. Roast in air fryer for 10 minutes until softened or in oven at 400 degrees for 20-minutes. When cool enough to handle, remove skins from garlic.
  2. Place roasted garlic and remaining ingredients in a blender and process until smooth. Taste and adjust seasonings.
Serving
  1. Slather each bun or pita pocket with roasted garlic cashew spread or garlic hummus of choice. Add 1-2 roasted butternut squash circles and top with blueberry habanero preserves. Add fresh arugula and pickled red onions for a knockout sandwich!