Here’s a Blackberry Jalapeño Jam recipe that’s sweet, spicy, and perfect on everything from toast to grilled meats and cheeses:
Blackberry Jalapeño Jam
🍓 Ingredients:
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4 cups fresh or frozen blackberries (about 1 ½ pounds)
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2–3 jalapeño peppers, seeded and finely chopped (adjust to heat preference)
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1 tablespoon lemon juice (fresh preferred)
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1 package (1.75 oz) fruit pectin (like Sure-Jell)
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4 cups granulated sugar
🔪 Instructions:
1. Prepare Jars (if canning):
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Sterilize 4–5 half-pint jars and lids in boiling water or dishwasher. Keep them hot until ready to fill.
2. Mash the Berries:
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In a large saucepan, mash the blackberries using a potato masher or fork.
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Optional: Strain some or all of the seeds out using a fine mesh sieve if you want a smoother jam.
3. Add Jalapeños and Lemon Juice:
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Stir in the chopped jalapeños and lemon juice.
4. Add Pectin:
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Sprinkle the pectin over the fruit mixture and stir well to dissolve.
5. Cook the Jam:
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Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
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Add the sugar all at once and stir to dissolve.
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Bring back to a full rolling boil (one that doesn’t stop bubbling when stirred) and boil hard for 1 minute, stirring constantly.
6. Test for Set:
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Remove from heat. To test, drop a bit on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
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Skim off any foam from the top.
7. Jar It (if canning):
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Ladle hot jam into hot, sterilized jars, leaving ¼ inch headspace.
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Wipe rims clean, place lids and screw on bands.
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Process in a boiling water bath for 10 minutes (adjust for altitude if needed).
🧊 Storage:
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Canned: Store sealed jars in a cool, dark place for up to 1 year.
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Not canned: Keep in fridge for up to 3 weeks or freeze for up to 6 months.
🔥 Tips:
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For more heat, leave some jalapeño seeds in or use a serrano or habanero.
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Pairs beautifully with cream cheese and crackers, on burgers, or glazed over grilled chicken.