blackberry jalapeno jam recipe

Written ByJenny Smyth Posted on
blackberry jalapeno jam recipe
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The Best blackberry jalapeno jam recipe

I’ve been making this blackberry jalapeno jam recipe for years, and it’s become a staple in our household. It’s the perfect combination of sweet and spicy that my family just loves.

My kids can’t get enough of it on toast, yogurt, or as a topping for their favorite foods. I love how versatile it is – it’s perfect for a quick breakfast, a snack, or as a topping for a fancy dinner.

Plus, it’s surprisingly easy to make and packed with health benefits from the antioxidants in the blackberries and the vitamin C in the jalapenos. We’ve taken this jam to family gatherings, potlucks, and even as a gift for friends who love spicy foods.

The best part is that it’s made with just a few simple ingredients that are probably already in your pantry – no need to run out and buy special spices or ingredients. This recipe is a game-changer for anyone who loves spicy foods or wants to add some excitement to their meals without breaking the bank.

Blackberry Jalapeno Jam

Blackberry Jalapeno Jam

4.9 from 907 votes

This sweet and spicy jam combines juicy blackberries with fresh jalapeno peppers for a bold, flavorful spread. Perfect on toast, crackers, or as a glaze for grilled meats, it balances fruitiness with a gentle heat.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Jam

4 cups fresh blackberries, rinsed
2 cups granulated sugar
1 jalapeno pepper, seeded and finely minced
2 tablespoons fresh lemon juice
1 (1.75 ounce) package powdered fruit pectin

👨‍🍳Directions

1Prepare your canning jars by washing them in hot, soapy water and rinsing well.
2Place the jars in a large pot of simmering water and keep them hot until ready to fill, ensuring they are sterilized for safe preservation.
3In a large heavy-bottomed pot, combine the blackberries and lemon juice.
4Use a potato masher or the back of a spoon to crush the berries, releasing their juices, and bring the mixture to a boil over medium-high heat, stirring frequently.
5Once the berries are boiling, stir in the powdered pectin completely, making sure there are no lumps.
6Return the mixture to a full rolling boil that cannot be stirred down, and boil for exactly 1 minute, stirring constantly to prevent scorching.
7Add the sugar and minced jalapeno to the pot, stirring until the sugar is completely dissolved.
8Return the jam to a full rolling boil and boil for exactly 1 minute more, then remove the pot from the heat and skim off any foam that has formed on the surface.
9Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top.
10Wipe the rims of the jars with a clean, damp towel to remove any residue, then place the lids and bands on and tighten them just until fingertip tight.
11Process the jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
12After processing, remove the jars and let them cool undisturbed for 12 to 24 hours, then check that the lids have sealed by pressing the center of each lid.

🔧Equipment

Large heavy-bottomed pot
Wooden spoon or heatproof spatula
4 half-pint (8 oz) glass canning jars with lids and bands
Large pot for water bath canning
Jar lifter
Clean kitchen towels
Funnel
Measuring cups and spoons
Cheesecloth or fine mesh strainer (optional)
Labels and marker

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 1g

📝Notes

For a milder jam, remove all seeds and membranes from the jalapeno, or use only half the pepper. For extra heat, leave some seeds in. This jam keeps for up to 1 year in a cool, dark place once sealed, and after opening, store in the refrigerator and use within 3 weeks. If you prefer a smoother jam, strain the blackberry mixture before adding pectin, pressing to extract the juice.

Watch Video Of How Blackberry Jalapeno Jam Works

This blackberry jalapeno jam recipe is always a good idea for any occasion – whether it’s a family gathering, a potluck at work, or just a quick snack at home. It’s easy to make and customize with your favorite level of heat from the jalapenos.

Plus, it’s packed with health benefits from the antioxidants in the blackberries and vitamin C in the jalapenos. We love serving it on toast, yogurt, or as a topping for our favorite foods – it adds just the right amount of excitement without overpowering our meals.

❓ Frequently Asked Questions About Blackberry Jalapeno Jam

Q: What’s the best way to store this blackberry jalapeno jam?

This jam will keep in an airtight container in the fridge for up to 6 months or can be frozen for up to a year.

Q: Can I use fresh jalapenos instead of canned?

Yes, you can use fresh jalapenos if you have them on hand. Just be sure to chop them up finely before adding them to the jam so they distribute evenly.

Q: Is this jam suitable for kids?

This jam has a nice balance of sweetness from the blackberries and heat from the jalapenos that kids tend to enjoy. However, if your child is very sensitive to spicy foods, you may want to reduce the amount of jalapenos used.

Q: Can I make this jam in bulk?

This recipe makes about 2 cups of jam, which should be enough for most families. If you want to make more, simply double or triple the recipe as needed.

Q: What’s the nutritional value of this blackberry jalapeno jam?

This jam is relatively low in calories and fat but high in antioxidants from the blackberries and vitamin C from the jalapenos. It also contains some fiber from the berries.

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