I googled blackberry jalapeño jelly to no avail so I spent the weekend creating my own recipe. Darn good, quick, and easy! Goes great on crackers with cream cheese. Sweet with a warm bite. I picked a bowl of blackberries, put them through my juicer, then froze the juice until I was ready to make the jelly.
Ingredients
- powdered pectin: 1 pack (1.75 ounce pack)
- white sugar: 0.5 cup
- blackberry juice: 4 cups
- green jalapeño pepper: 1 piece (minced)
- red jalapeno pepper: 1 piece (minced)
- ½ cups white sugar: 3 piece
- half pint canning jars with lids and rings: 5 piece
Metric Conversion
Stages of cooking
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Mix pectin crystals with 1/2 cup sugar in a bowl. Stir blackberry juice, pectin mixture, green jalapeño, and red jalapeño together in a saucepan; bring mixture to a boil for 1 full minute. Add 3 ½ cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
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Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
