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Blackberry Jalapeno Jelly
Here’s a spicy twist on a traditional favorite. Just leave out the peppers if you want simple blackberry jelly. For a hotter kick, add an extra pepper. Great on toast, or crackers with cream cheese. Sweet with a warm bite!
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Blackberry Jalapeno Jelly
Here’s a spicy twist on a traditional favorite. Just leave out the peppers if you want simple blackberry jelly. For a hotter kick, add an extra pepper. Great on toast, or crackers with cream cheese. Sweet with a warm bite!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Makes 5 1/2-half-pint jars
- Category: Breakfast
Ingredients
- 1 (1 3/4-ounce) package powdered pectin
- 1/2 cup white sugar
- 4 cups blackberry juice
- 1 green jalapeno pepper, minced
- 1 red jalapeno pepper, minced
- 3 1/2 cups white sugar
- 5 half pint canning jars with lids and rings
Instructions
- Mix the pectin crystals with 1/2 cup sugar in a bowl.
- Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan and bring to a boil for 1 full minute.
- Add the 3 1/2 cups sugar to the pan and return to a rolling boil until the sugar has fully dissolved, about 1 minute.
- Remove from heat and stir to remove the bubbles and foam. This may take up to 5 minutes.
- Ladle warm jelly into sterile jars leaving 1/4-inch headspace. Seal the jars and process them in a hot water bath for 5 minutes.
- Refrigerate jelly after the seal is broken.
How do you like peppers in your blackberry jelly? Let us know how your family and friends reacted to it.
When do you add the half cup sugar and pectin in?
I have 3 cups of blackberry juice i want more jalapenos in my blackberry jalapeno jelly. How many can i put in
This recipe can be customized to satisfy all sorts of palates. If you want it spicier then add additional pepper(s). As written, the recipe calls for a 2:1 juice to pepper ratio. So with 3 cups of juice you might start with 2 peppers, taste the juice before canning and add a third if you want more heat. Keep in mind that the pith (inside with part with seeds) is the spiciest part of the jalapeno. Enjoy!