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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 1x
- Category: Breakfast
Ingredients
Scale
- 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.
