As I was looking for a recipe where I could use my freshly picked blackberries, I came across this unusual jelly recipe that included hot peppers. The original recipe called for jalapenos but I found I can use any hot peppers and spice it up as hot as I want it to be.
I then took a sample to work for everyone to try and tell me what they thought, and they all loved it! Some said it could be hotter (I used 6 serranos) and others said it was perfect. I think it could use 1 more pepper for my taste but I also think its perfect for those that are spice challenged. It turned out so good that next year I’m going to make much more.
Blackberry Pepper Jam
Makes about 10 – 12 half pint jars
• 2 packages powdered pectin
• 3 tablespoons cornstarch
• 1 cup white sugar
• 8 cups smashed blackberries ( I used a potato masher)
• 6 peppers, minced
• 7 cups white sugar
Mix the pectin and cornstarch with 1 cup of sugar in a bowl. Stir the blackberries, pectin mixture and peppers in a saucepan. Bring to boil for 1 full minute. Add the 7 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1-3 minutes Remove from heat.
Ladle into sterile jars and seal them in a hot water bath for 15 minutes.
- Canning Label • I chose the “Caption” style and uploaded my own photo.