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
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
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.