Blackberry Jalapeno Jam: The Perfect Blend of Sweet and Spicy
This recipe was inspired by my aunt’s garden, where wild blackberries grew near a patch of jalapeños. She’d simmer them into a jam that danced between sweet and spicy. One spoonful brings back memories of porch breakfasts and summer sunshine. Try it on toast, with cheese, or as a glaze!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
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4 cups fresh or frozen blackberries
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2 jalapeños, finely chopped (remove seeds for less heat)
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1 tbsp lemon juice
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3 cups sugar
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1 pouch (3 oz) liquid pectin
Instructions
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In a large saucepan, combine blackberries, jalapeños, and lemon juice.
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Bring to a boil and mash the berries gently with a spoon.
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Add sugar, stir well, and bring mixture to a rolling boil.
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Stir in pectin and boil for 1–2 minutes more, stirring constantly.
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Remove from heat, skim foam if needed.
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Pour hot jam into sterilized jars, seal, and process in a water bath for 10 minutes, or refrigerate if using immediately.
Notes
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For smoother jam, strain out the seeds after step 2.
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Want it spicier? Leave in the jalapeño seeds or add a third pepper.
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It pairs beautifully with goat cheese, grilled meats, or over vanilla ice cream!
Nutrition
- Calories: 50 kcal per tablespoon
- Sugar: 12g
- Carbohydrates: 13g
- Fiber: 0.3g