Açaí Blueberry Jalepeno Jam

by Chef Erik Copeland at Tobin James Winery

-2 Sambazon Pure Unsweetened smoothie packs
-2 10.5oz bottles of Antioxidant Trinity Juice
-2 Jalepenos cut in half
-1/2 cup of raw sugar or sugarcane
1. Bring all ingredients to a boil, then reduce to simmer.
2. Cook down to half its original size, add fresh or frozen blueberries and reduce until sauce sticks to a spoon.
3. Let the Açaí reduction cool and it will become a natural jam.
4. Top any of your favorite deserts, breads or cheese and serve.