Since I couldn’t find a recipe for blackberry-jalapeo jelly on Google, I spent the weekend coming up with one. Excellent, quick, and simple! excellent with cream cheese and crackers. Warm sharpness to the sweetness. When I was ready to prepare the jelly, I gathered a bowl of blackberries, put them through my juicer, and then frozen the juice.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 72 |
| Yield: | 4 (1/2 pint) jars |
Ingredients
- 1 (1.75 ounce) package powdered pectin
- ½ cup white sugar
- 4 cups blackberry juice
- 1 green jalapeño pepper, minced
- 1 red jalapeño pepper, minced
- 3 ½ cups white sugar
- 5 half pint canning jars with lids and rings
Instructions
- 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.
- Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
- If you like it really hot, add one more pepper.
Reviews
I puréed 6 cups of fresh blackberries per the advice of another user, (made about 3-4 cups of purée) and then followed the recipe elsewise 🙂 processed for 10 mins in 4oz jars and they turned out wonderfully! Made about 12 – 4oz jars and the jelly is delicious and has lots of depth in its flavor. I didn’t have a red jalapeño on hand so just used one big green one out of the garden that was ready 🙂
i added extra Jalapeno and made it hotter and boiled it 1 min extra set up great and was and is a great flavor
I make blackberry jam every summer and I’ve never added pectin. Equal parts puree and sugar. It always sets. I suspect time is off for boiling.
I followed the recipe except I used 4.5 cups of sugar and put in 1/2tsp butter. Everything set up fine. I ended up with 6.5 jars. I used 5 medium to large serrano peppers. Seeded and deveined all peppers. After cooking there is no heat whatsoever. I guess the cooking process and sugar eliminated the heat. Next time I’ll leave in all the seeds and veins and see what happens. The final product is delicious and I’ll definitely be making this more often. Excellent with pork or poultry, fatty fish, or cream cheese and crackers.
I could not locate blackberry juice in my small town. Instead I used dark cherry juice as well as about 10 chopped cherries. I also added an additional jalapeño because we enjoy more heat. Very easy recipe and delicious!!!
Love it, I looked everywhere for a blackberry jalapeno jelly recipe also. Glad they posted this one. I had a half gallon of blackberry juice from my blackberries so I got two batches out of this.
I made this with fresh blackberries we picked. I left the seeds in the jalapeños and it added a nice kick to the jelly. Eat it with cream cheese and crackers. Delish. This recipe has become part of our family used recipes.
Excellent recipe when using freshly juiced blackberries. Since everyone has different levels where they identify something as “hot”, I always tend to err on the side of being conservative so everyone can enjoy it, and then go from there with the next batch. I used 1 1/2 jalapenos, red and green, and it was warm to me. My husband said he barely tasted the heat (see what I mean?). All in all, a great and EASY recipe!
Love, love, love this recipe. I made tonight with the following tweaks: used about 6 cups of blackberries, cooked them with a cup of water and used a jelly bag to extract the juice. I ended up with just about 4 cups of juice, added more water to come up to the 4 cups. Used 2 big jalapeños and one big habanero for more heat. I read everyone’s complaints about it not setting up for them, so I used 9 tablespoons of pectin (1 1/2 box) then boiled 2 min after adding the sugar. Probably could have just used the one box as it was jelling immediately. Turned out beautiful. I posted the picture of my leftover jam I put in a container instead of my jar so you could see that it jelled. Definitely a keeper!
Delicious! I like spice so I used 4 jalapeños instead of 2. I also used 6 cups of fresh blackberries and puréed them. I was worried about it not setting up (after reading the comments) so I did boil it a little longer than the recipe states. I used the cold plate test to make sure it was ready to jar. I love this stuff! I will probably spread it over cream cheese for crackers. It is great on the fresh blueberry bread I just made as well!
I used serrano chilies and a 1/2 tsp. lemon juice.
I put my berries and jalapeno through a juicer. This recipe is GREAT
i used the Sure Jell
We like ours hot so added 2 extra peppers. Turned out fantastic.
We love spicy so we subbed ghost peppers for the jalapenos. Turned out delicious.
Just a tiny bite of jalapeno, not hot at all. Good simple recipe.
I added some scorpion peppers to this. Oh boy did it have a kick to it.
I used this recipe to make dewberry jelly (without jalapeños) added extra sugar and it is soooooo good. Family and friends love it! Hubby said its the best jelly he’s ever tasted!
I made this, doubled, but added several more Serrano chilis, about a cup and a half. When I tasted it raw, I thought I ruined the whole batch. WAY too hot. But, I cooked it down and canned it anyway. I served it hot over brie cheese covered with a handful of feta crumbles, and rice crackers and Triscuits. The best treat, most addicting, ever!
This is my new favorite! I included the entire jalapeño and the spice is just right. Now too spicy at all.
I did not have a juicer, so I had to sieve out the seeds which was a long process. However, the jelly was wonderful. Sweet and spicy at the same time. Makes really good BBQ sauce. Hint: add a little apple cider or red wine vinegar!