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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.
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Sally has worked for My Own Labels for 6 years. She is the purchasing director and shipping manager and also helps out with other tasks throughout the day. Sally loves camping in the great NW and traveling to warm beaches. She also loves gardening, crafts and garage sales.
I just made this recipe and the flavor is fantastic! This may be my new favorite pepper jam recipe! Thanks!
Do I smash the blackberries before measuring out 8 cups? Can I reduce the sugar in this recipe by using a sugar substitute?