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Friday, March 1, 2013

Blackberry Pepper Jam

I made a couple batches of this blackberry pepper jam this summer and then gave it away! It was fantastic and it got great reviews! So I thought I had better record my recipe before I forgot how I made it- since I actually had to make this recipe up. If you have any suggestions please share :-)

Blackberry Pepper Jam

5 cups fresh blackberries
1/2 cup jalapeno peppers finely chopped in the food processor
4 cups sugar
1/4 cup lemon juice
The zest of 1 lemon
1 package powdered pectin

(all JalapeƱo peppers vary in strength. Depending on your preference and the strength of the peppers, you may need to add more or less. You can also decrease or increase the heat by leaving in or taking out the seeds)

Wash and pick through blackberries to make sure they are totally clean.y Place one cup in the bottom of a large sauce pan and crush. Add the remaining 4 cups of berries to the pan. In a food processor, chop the jalapenos finely. I only left the seeds in about half. Be careful of the jalapeno oils that come out of the seeds and membranes. Add the chopped peppers to the pan along with the sugar, lemon zest and lemon juice.

Cook the mixture over medium heat, stirring often. Cook until the sugar is completely dissolved.

Bring the mixture to a simmer over medium heat. Simmer for 15 minutes until all the berries are broken apart. This concentrates the berry flavor and boils off some of the liquid content.

At this point, stir in the powdered pectin. Bring to a rolling boil and boil for 1 to 2 minutes.

Ladle into hot 1/2 pint jars and process in a boiling water canner for 10minutes
Makes about (5) 1/2 pint bottles. Enjoy!