Beautiful in color and sweet with heat, this homemade blackberry- jalapeno jelly is delicious served on top of crackers with cream cheese.
Today' recipe is for an amazingly delicious Blackberry - Jalapeno Pepper Jelly. I love making pepper jelly with garden peppers. Every spring and summer I plant peppers and every year I make pepper jelly for ourselves and for family and friends. Our summer garden has just about dried up, but our jalapeno and bell peppers are still going strong. For some reason my pepper plants seem to do better when September comes along and the temps drop down from the triple digits.
Such a beautiful purple color.
Yield: 3 - 4 half pint jars
Blackberry - Jalapeno Jelly
Beautiful in color and sweet with heat, this homemade blackberry- jalapeno jelly is delicious served on top of crackers with cream cheese.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
Ingredients
- 8 large size fresh jalapeno peppers
- 1 large or two medium size green bell pepper, seeded
- 2 cups frozen blackberries, thawed
- 2 tablespoons lemon juice
- 1 cup apple cider vinegar
- 3 cups sugar
- 3 ounces Liquid Fruit Pectin (I prefer Certo brand)
- 3 - 4 half pint canning jars with Lids and Bands
Instructions
- Start by washing your jars in hot soapy water and then prepare the boiling water canner. If using a regular large pot place a round rack or dish cloth on the bottom of the pot (you cannot place the jars in direct contact with the bottom of the pot).
- Place the jars on top of rack or dish cloth Keep jars, lids and rings in hot water bath until ready for use (do not boil).
- Cut off the stems and remove the seeds from the peppers. I recommend wearing disposable gloves while handling hot peppers. If you want a bit more heat leave in half of the jalapeno pepper seeds.
- Puree peppers using a food processor or high speed blender with 1/2 cup cider vinegar until smooth (do not strain pepper puree).
- In a large pot combine pepper puree with remaining 1/2 cup cider vinegar and sugar.
- Add the frozen blackberries to the blender or food processor and blend with the lemon juice until a thick pulp forms.
- Add the blackberry pulp to a fine mesh strainer (lined with a cheese cloth) and place a bowl underneath.
- Stir, smash and press the pulp through the strainer so all of the juice releases into the bowl. Discard the pulp and add the blackberry juice into the pot with the jalapeno mixture.
- Bring the mixture to a full rolling boil then reduce heat to a light boil and simmer, stirring frequently.
- Add the fruit pectin, squeezing the entire contents out of the pouch, continue simmering (to a light boil) until the jelly reaches 220 degrees (the temperature in which jelly sets) on a candy thermometer. Remove from heat and skim off any foam (if any).
- Ladle into hot jar leaving 1/4 inch head space. Wipe rims with a clean cloth dipped in boiling water. Remove lids from hot water and center lids on the jars. Apply bands to finger tip tight, but don't tighten too hard or the jars will buckle.
- Add jars to hot water bath (making sure water completely covers the jars) and process in boiling water bath for 5 minutes for half pints (time starts after water returns to a boil).
- Remove jars onto a counter lined with a towel or hot pad to cool completely. Check lids to make they have sealed after 24 hours. Lid should not pop up when center is pressed. Remove rings and rinse and dry jars for pantry storage.
- Serve on crackers with softened cream or goat cheese.
4 comments