Saturday, June 17, 2017

Homemade Blackberry Jalapeno Jelly

Homemade Blackberry Jalapeno Jelly

Southern Goodness on a Biscuit

The smell of freshly made biscuits fills the kitchen this morning. I opened the fridge and looked for the jelly. Some people use grape jelly but here on the Walker Farm, we use blackberry jalapeno jelly. 

Yes, you read that correctly. Blackberry Jalapeno Jelly. 

It's the perfect mixture to wake you up in the morning and get you going. It's just the right amount of sweet and spicy to really get you woken up. 
The best part about it? It's so easy to make! 

Want to learn how to make it? Just follow the directions below! 😁

2 cups blackberries (fresh or frozen)
2 packets of liquid pectin (most boxes come with 2 pouches inside - be sure to check!)
1½ cup apple cider vinegar
6½ cups sugar
6-7 jalapenos - seeded
2 Tbs lemon juice

  1. Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot
  2. Remove stems and seeds from jalapenos. (I recommend wearing latex gloves while handling hot peppers)
  3. Using a knife or herb shears, finely dice jalapenos and place into a bowl
  4. In a small blender or food processor, blend 2 cups blackberries and 2 Tbs lemon juice until it creates a very thick pulp
  5. In a large/deep pot, bring apple cider vinegar, sugar and jalapenos to a rolling boil
  6. Reduce heat and pour blackberry mixture into the pot using a fine mesh strainer. You'll have to stir, smash and press the pulp well to make sure you get all of the juice out!
  7. Add in pectin and allow to boil for an additional 3-4 minutes
  8. Remove from heat and allow to cool for 2-3 minutes - skim off foam from top of jelly
  9. Remove jars and lids from oven or from hot water and dry thoroughly
  10. Pour jelly into hot jars and place lids on top
  11. Process jars in a hot water canner for 10 minutes
  12. Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal
(Makes 8 jelly-sized jars)

No comments:

Post a Comment