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!

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!

• Author: Norann Oleson
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: Makes 5 1/2-half-pint jars 
 1x
• Category: Breakfast

Ingredients

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• 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

1. Mix the pectin crystals with 1/2 cup sugar in a bowl.
2. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan and bring to a boil for 1 full minute.
3. 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.
4. Remove from heat and stir to remove the bubbles and foam. This may take up to 5 minutes.
5. 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.
6. 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.