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Blackberry Jalapeno Pepper Jelly + Free Printable

September 27, 2016 by Laura Tucker 140 Comments

I remember very vividly the times I’d visit my Memaw during the summer months of my childhood. I can still picture all of the snacks and mason jars she had stacked up in her pantry, and how she’d always leave her tomatoes sitting in the window sill for the sun to shine on. She’d always fix me snacks while we watched The Price is Right together, and then I’d go outside to play while she caught up on her “stories” – aka soap operas.

The summer months were the very best, though, because that meant one thing in particular: Fresh canned pickles and jams. And my Memaw could make some of the very best – no doubt about it!

Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat!

She made the most delicious strawberry and fig preserves in the whole wide world, and I’ve always admired her jam making abilities. Every time I start to make a batch of jelly or jam for my family, I always think about her. While I never knew her to make a batch of pepper jelly, I bet she could’ve made a mighty fine helpin’ of it!

I’ve yet to take a stab at her strawberry and fig preserves (that’s next on my agenda,) but I did recently make a batch of Blackberry Jalapeno Pepper Jelly that takes me right back to my days of eating jam at Memaw’s house. It’s so amazingly good that I just HAD to share it with you!
Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat!

The garden that we planted this summer has mostly dried up, but we still had a few jalapenos producing on some of our plants. They were a little on the small side, but I knew they’d still do the trick. I even had 3 tiny little dragon cayennes that had turned bright red on the vine, and I certainly didn’t want them to go to waste!

I removed the stems and most of the seeds. Even though the peppers were small, I could tell as soon as I cut one open that they were going to be HOT! Just the way we like it, though. 😉

 Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat!

I pulled some blackberries out of my freezer that I stored away earlier in the summer. I let them mostly thaw out and tossed them in the blender with a little lemon juice. I blended the berries until they turned into a really thick pulp, like pictured below.

Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat!

I broke out my trusty ol’ canning kit and filled up the pot with water and set it to boil to prep the canning jars. In a separate pot, I brought some sugar, apple cider vinegar and the peppers to a boil and cooked for 2-3 minutes. Using a fine mesh strainer, I poured the blackberry pulp into the pot and gave it a good stir before adding in the pectin. You really have to stir and mash the pulp in the strainer thoroughly to make sure you get all of the juice out. The strainer catches all of those pesky little blackberry seeds from getting into the jelly.

Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat!

I allowed the jelly mix to boil for a few more minutes before removing the jars from the canner and pouring the jelly in. Once each jar was filled with jelly, I placed them back in the canning pot and boiled them for approximately 10 minutes.  I then removed the jars from the pot and sat them on a kitchen towel on the counter and let them sit until each one sealed properly.

Here’s a free printable version of the recipe for you to try. If you decide to make a batch, please come back and tell me how it turned out! 🙂

Print Recipe Pin Recipe

Blackberry Jalapeno Pepper Jelly

Author: Southern Made Simple

Ingredients

  • 2 cups blackberries fresh or frozen
  • 2 packets of liquid pectin most boxes come with 2 pouches inside - be sure to check!
  • 1 1/2 cup apple cider vinegar
  • 6 1/2 cups sugar
  • 6-7 jalapenos - seeded
  • 2 Tbs lemon juice

Instructions

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

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

This jelly is ah-mazing on top of a warm buttered biscuit, and it even makes a mean peanut butter and jelly sandwich! Have you ever had a spicy PB&J? You should try it! 😉

Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat!

I packaged up a few of the jars and sold them in a fundraiser that my church was doing. I created a cute little printable tag to hang from each one that you can have for free! If you’ll be making a batch of this delicious jelly to share with others, you’ll want to be sure to click the link below to print as many as you need! (Christmas is coming up, and this pepper jelly would make a fabulous gift!)

Click here for a FREE printable Blackberry Jalapeno Pepper Jelly hang tag!

Blackberry Jalapeno Pepper Jelly Recipe - a really simple recipe to make the sweetest jelly around - with a hint of heat! + Free Printable

Have you ever tried pepper jelly? Do you think you’d like it extra spicy, or a little more mild? Do you have any canning tips you’d like to share? Leave a comment below and let’s chat! 


Filed Under: Appetizers, Home Cookin' Tagged With: Blackberry jalapeno jelly, Blackberry Jelly, How to can blackberry jelly, seedless blackberry jam

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Reader Interactions

Comments

  1. Marcie says

    October 26, 2016 at 3:07 pm

    This summer I made blackberry jam and hot pepper jelly, which we love! I’ve never tried them both together in a recipe. I can’t wait to try this one. Happy canning!!

    Reply
  2. Anita D says

    October 27, 2016 at 11:40 am

    Please correct your recipe, it never says when to add the pectin!!

    Reply
    • Laura Tucker says

      October 27, 2016 at 11:50 am

      Hi Anita,
      I actually did include when to add the pectin. I took the time to write out all of the steps in the actual post. Thank you for bringing it to my attention that I left it out of the printable recipe. I have corrected my mistake I know most people don’t stop to read what I had to say in the post and only visit the page for the recipe.

      Reply
      • Anita D says

        October 27, 2016 at 12:04 pm

        Thanks! I went straight to printable version so I could have a hard copy and not risk getting sticky thing on my iPad! I make raspberry/jalapeno jelly every year and I friend just gave me a gallon of blackberries so I thought I’d try something new. It’s all boiling right now. I appreciate your speedy reply and useful recipe.

        Reply
        • Anita D says

          November 5, 2016 at 10:32 am

          My extended family declares this the best pepper jelly I’ve ever made! They want me to skip my usual raspberry/jalapeño jelly and only make this blackberry-jalapeño version.
          So glad I still have another bag of frozen fresh blackberries. Thanks again for excellent recipe!

          Reply
          • Laura Tucker says

            November 6, 2016 at 7:21 am

            Anita,
            That makes my heart so happy to hear! I’m so glad you and your family love the recipe. We’re having a little but slathered on some biscuits this morning for breakfast! It really is delicious…if I do say so myself LOL!

      • Heather says

        July 5, 2018 at 7:32 pm

        I didn’t have blackberry but had frozen strawberries from this summer….it is in the water bath now ? thank you for the recipe

        Reply
      • Janis Wojcik says

        September 11, 2019 at 9:13 pm

        Sounds like this would be terrific poured over whipped cream cheese to spread on crackers!

        Reply
        • Laura Tucker says

          September 12, 2019 at 8:29 am

          I agree, Janis! That would be delicious!

          Reply
    • Onion Basil says

      May 5, 2017 at 8:32 pm

      How do you not know when to add the pectin if you already make a similar recipe? You almost always add pectin last when you are done with making the syrup part of the jam/preserve. I’ve tried to add herbs after the pectin sets in…not recommended. Pectin last! Good recipe Laura!

      Reply
      • Michelle says

        October 3, 2018 at 10:38 pm

        I make a peach basil recipe, it’s a surprisingly wonderful flavor.

        Reply
  3. Kathryn says

    November 9, 2016 at 10:34 am

    Hi!

    I was wondering if you mean 4 pouches or just 1 box of two pouches?

    Reply
    • Laura Tucker says

      November 9, 2016 at 12:30 pm

      Hi Kathryn!
      I box (containing two pouches). So sorry for the confusion!

      Reply
  4. Vee says

    November 10, 2016 at 4:32 pm

    I made the blackberry jalapeño jelly today and it is divine! I had tons of jalapeños still in my garden and wanted something other than pepper jelly. This was the ticket! Thank you so much for sharing the recipe and especially including the printable labels. That was indeed a nice touch!

    Reply
    • Laura Tucker says

      November 10, 2016 at 8:10 pm

      I’m so happy to hear that you like it! Thanks for coming back and sharing. That makes me smile!

      Reply
  5. Sara w says

    November 11, 2016 at 11:50 am

    By jelly jars do you mean half-pint? I’m doing a small batch canning exchange this weekend and we need 8 servings of a pint or two different half-pint recipes so this is perfect. Just wanted to make sure I don’t have to double the recipe to make 8 half pints. Thanks!

    Reply
    • Laura Tucker says

      November 11, 2016 at 4:20 pm

      Hi Sara,
      Yes, the half pint size! I’m so glad you’ll be trying out this recipe. Please let me know how it turns out!

      Reply
      • sara says

        November 11, 2016 at 7:59 pm

        IT. IS. AMAZING! I made a 1.5 batch (3 cups of berries) and got 10 half-pint jars. So good! We scraped the pan and put it on slices of genoa salami layered with provolone…YUM!

        Reply
        • Laura Tucker says

          November 11, 2016 at 8:16 pm

          I’m SO happy to hear that you love it! It warms my heart to hear other people try my recipes and share their successes. I totally want to try this on a slide of salami now. Sounds amazing!

          Reply
          • sara says

            November 11, 2016 at 9:58 pm

            Yes! And now…how did you make the labels? I labeled those and also made spice cranberries and now those jars looks so sad in comparison 🙂

  6. Ashley says

    December 2, 2016 at 11:32 am

    I’m just curious at what temp do you need the oven to be on when putting the jars in the oven? Also, how long do the jars “cook” in the oven?

    Thanks,
    Ashley

    Reply
    • Laura Tucker says

      December 2, 2016 at 12:46 pm

      Hi Ashley! I’ve always done it just enough to warm them, but here’s what an article I just read says to do:
      Preheat your oven to 225 degrees Fahrenheit. …
      Arrange your jars, lids, and bands on the cookie sheets. …
      Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. …
      Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you’re ready to use them for canning.

      Hope that helps!

      Reply
      • Ashley says

        December 2, 2016 at 12:49 pm

        That was very helpful! Thank you! This recipe is my very first attempt in making jelly.

        Reply
  7. Karen says

    December 7, 2016 at 7:02 pm

    One of my favourites yet!! I’ve made raspberry, and peach but this is the best. Thank you!

    Reply
    • Laura Tucker says

      December 8, 2016 at 5:28 am

      I am so glad that you enjoyed it! Raspberry sounds like a dream. I’ll have to try that!

      Reply
  8. Sarina Barnes says

    December 8, 2016 at 8:56 am

    This is awesome!
    Everyone that has tried it has asked for a jar. LOVE LOVE LOVE

    Reply
  9. Linda Bottassi says

    December 8, 2016 at 12:28 pm

    Jalapeno. The smaller the hotter? Love the recipe but would like it spicier.

    Reply
    • Laura Tucker says

      December 8, 2016 at 1:13 pm

      Sometimes working with peppers can be tricky. I’ve had some jalapenos not turn out so hot, and then some that were surprisingly hot. I guess you just never really know how much “spicy” you’re gonna get until you take a bite! I’m glad you liked the recipe. 🙂

      Reply
  10. Robin Schouweiler says

    January 5, 2017 at 9:04 pm

    Thank you for the recipe! I have been making jalapeno jam for years… what a new twist! YUM!

    Reply
  11. Leslyn M says

    April 3, 2017 at 10:19 pm

    What is a “hot water canner?”

    Reply
    • Laura Tucker says

      April 4, 2017 at 6:11 am

      Leslyn,
      A hot water canner is simply a large pot used to seal and preserve the jars of jelly. I’ve provided a link within the post to one if you’d like to see it.

      Reply
  12. Babs says

    April 11, 2017 at 10:02 am

    Is this a tested recipe or just one you came up with? I’ve always been told to only use tested recipes to ensure safety precautions. Thanks!!

    Reply
    • Laura Tucker says

      April 11, 2017 at 3:02 pm

      Hi Babs,
      I’m really not sure what you mean by a “tested” recipe. It is a recipe that I created, but I would never make something up and share it with others without trying it. I make this jelly regularly, and as you can see from the pictures, I make it in large batches. Do people really create recipes, take pictures of them, not try them out and share it with the world? Is that a thing? Please help me understand. 🙂

      Reply
      • Babs says

        April 11, 2017 at 9:15 pm

        Well, I’ve talked with my local extension office before about “lower sugar” recipes or other ones I’ve found on Pinterest and they’ve told me to be “weary” of recipes that don’t come out of the Ball Recipe Book or other canning magazines because of the possibility of botulism (not cooking long enough, ‘not the proper pH, not high enough acidity, not enough sugar to preserve the food and so on). So, I was just curious I guess if you had gotten this from one of those books. I love experimenting and seeing all of these creative awesome recipes but if they aren’t safely made or made by someone who is inexperienced with canning or unfamiliar with the principles of keeping the food safe, I won’t try the recipe. The recipes are tested after made to ensure no potential spoilage bacteria are present or will be present after long term storage.

        Reply
  13. Onion Basil says

    May 5, 2017 at 8:37 pm

    Good recipe Laura, so about how hot would you say this ends up being? I might want to keep more of the seeds in to make it pretty hot, especially when cooking peppers generally reduces their heat.

    Reply
    • Laura Tucker says

      May 6, 2017 at 7:07 am

      It always just depends on the peppers. Some peppers can be really hot and some not so much. This particular batch had a little “kick” but it wasn’t anything too hot. I’d say keeping some of the seeds in is a great way to add some extra heat if you like it that way! Let me know how your batch turns out! I’ve also got a recipe for peach pepper jelly that you can do the same with. Yum yum!

      Reply
  14. Lorraine says

    June 9, 2017 at 12:32 am

    I’m a little confused about one step. You strain the blackberries before adding to the jalapeños. So, does that mean that the jalapeños are in small chunks in the jam? Just wondering. The flavor sounds divine. Thanks!

    Reply
    • Laura Tucker says

      June 9, 2017 at 4:58 am

      Hi Lorraine! Yes, I chopped the peppers into very small chunks before adding them to the mixture. It gives the jelly a really nice texture in my opinion. I hope that clears things up a bit and I hope you enjoy!

      Reply
  15. Faith says

    June 13, 2017 at 10:14 am

    I only have powdered pectin. Can you use it in place of the liquid? I know it is added at a different time.

    Reply
    • Laura Tucker says

      June 14, 2017 at 2:23 pm

      Hi Faith!
      Unfortunately, I’ve never made this jelly using powdered pectin. I’m sure there’s a way, but I’m just not familiar enough with it to give advice on it. Perhaps someone else reading this post knows and could chime in?

      Reply
    • Amanda says

      August 4, 2018 at 1:36 pm

      I love this recipe! Made it and it turned out wonderfully! I am about to make a second batch! Faith asked above if you could use powdered pectin. I made it with powdered pectin. The conversion is 2 tbsp to one packet of liquid, add it at the beginning of the recipe instead of the end of the recipe.

      Reply
  16. Diana says

    June 13, 2017 at 6:03 pm

    Made this today using fresh blackberries. I took me two hours beginning to end. Super easy! I have never made jelly in my life but thanks to this recipe I have now! Awesome tasting too!

    Reply
  17. Charity says

    June 14, 2017 at 6:30 pm

    Oh gawd…this stuff is amazing. My new kryptonite. I am deeply regretting the decision to half it…..

    Reply
  18. Share Smithwick says

    June 15, 2017 at 8:48 am

    The most simplest ever recipe for blackberry pepper jelly and came out so delicious. Thank you for posting….and fyi I read all of your post and through the entire recipe before doing my prep work for it. Have one question regarding the apx amount of juice that you should expect from 2 cups of berries strained. I had a little extra from the first batch I made on the second batch and while it was really good it was a little stronger in flavor.

    Reply
  19. Laura says

    July 15, 2017 at 11:51 am

    So I’m processing this jelly and have to say thank you it tastes amazing! Will be added to my yearly to do list definitely. First is blackberry sweet tart followed by mild kick of peppers for a savory combo

    Reply
  20. Qristina says

    July 15, 2017 at 3:37 pm

    Tastes like vinegar ?

    Reply
    • Laura Tucker says

      July 16, 2017 at 5:30 am

      Hi Qristina,
      That’s definitely the first time I’ve ever heard someone say that! Did you follow the instructions precisely? Or did you maybe do some subbing? I’m not sure how it could could out tasting like vinegar with 6 1/2 cups of sugar. I’d love to help you troubleshoot it, because I’d really hate for you to miss out on such a yummy jelly!

      Reply
      • Liz says

        April 14, 2018 at 9:51 am

        I made it and also felt the vinegar was too prounced. A jelly would not have bits of pepper or fruit, that would be a jam or preserves, I believe.

        Reply
  21. Natalie says

    July 16, 2017 at 12:24 am

    When you skim the foam off, do all the peppers come out with it too? The jalapenos where covered with foam.

    Reply
    • Laura Tucker says

      July 16, 2017 at 5:28 am

      Natalie,
      Typically I do catch a few peppers when I skim – I think that can all depend on how big or small you decide to dice the peppers. If you feel that you’re skimming too many of the peppers out, rake them onto a plate and then transfer them into the fine mesh strainer that you used for the blackberries. Give them a quick rinse and drain well, then add them back into the jelly. Maybe that’ll help solve the issue!

      Reply
  22. Kathy says

    July 22, 2017 at 9:22 pm

    Thank you! I have an abundance of jalapeños this year so I tried this. It was a big hit! I have made 2 batches plus I have made a batch with strawberries and one with blueberries. I think the Blueberry is my new favorite. It is so good with goat cheese or Brie and crackers with wine or even simply on a biscuit. Thanks again for the great taste combo!

    Reply
  23. Christina says

    August 2, 2017 at 3:01 am

    Can you use other types of peppers? I have a ton of garden salsa peppers that have a great kick to them. About how many cups of peppers is required? All my peppers are such different sizes…I don’t want to have too few or too many. Thanks!

    Reply
    • Laura Tucker says

      August 2, 2017 at 6:05 am

      Hi Cchristina! I love the idea of using different types of peppers! That’s the beauty of a pepper jelly…you can use whatever peppers you want and make it as spicy or mild as you’d like! I would say that the amount of peppers you use would completely depend on how hot you like your jelly. Everyone has a different taste, so I couldn’t give you an exact number. Maybe just start with finely dicing about 1/2 cups worth and seeing how that does? I’m curious to hear how it turns out!

      Reply
  24. Trixie says

    August 5, 2017 at 7:28 pm

    When you say two cups of berries …do you mean whole berries or the juice?

    Reply
    • Laura Tucker says

      August 6, 2017 at 6:16 am

      Hi Trixie!
      You’ll need two cups of berries. Hope that helps!

      Reply
  25. jan says

    August 22, 2017 at 12:36 pm

    Found this at just the right time. Thank you. My husband decided while I was doing blackberry jam and pepper jelly that he wondered what the combination would be like.lol we have peach/pepper jam and love it. gift from friend. So now I can surprise him with his blackberry-pepper jelly.

    Reply
  26. Tracey says

    August 26, 2017 at 7:59 pm

    Just made this looks amazing can’t wait to try it -did have troubles with skimming foam off and picking up all the little jalepenos that rose to the top any suggestions for next time?

    Reply
    • Laura Tucker says

      August 27, 2017 at 5:34 am

      Hi Tracy!
      You could try skimming all foam and collecting the peppers, then giving them a quick rinse before putting the peppers back into the jelly. I’ve never done this, but I don’t see why it wouldn’t work!

      Reply
  27. Sharon Wurgler says

    August 29, 2017 at 4:19 pm

    I have jars and jars of blackberry juice that I steam/juiced. How much juice would I need for this recipe?

    Reply
    • Sharon Wurgler says

      August 29, 2017 at 4:21 pm

      … and does it have to be liquid pectin?

      Reply
      • Laura Tucker says

        August 29, 2017 at 8:14 pm

        Yes, this particular recipe is made specifically to use with liquid pectin. I am not sure how to adjust to use powdered pectin.

        Reply
    • Laura Tucker says

      August 29, 2017 at 8:13 pm

      Hi Sharon! I have never measured the amount of blackberry juice, just the amount of berries used to make the recipe. If I had to guess, I’m thinking it *might* be close to half a cup…but I am truly not sure. If anyone happened to measure the amount of juice used when making this recipe please chime in!

      Reply
  28. Kim says

    August 29, 2017 at 8:31 pm

    Laura,

    Wow! This looks delicious. I have sooo many blackberries and need a new recipe. Looking forward to making and eating this. I see you are from USA. Wondered if you could share the oz/ml of the liquid pectin and perhaps the brand you use allowing us foreigners to buy the correct amount.

    Thank you. Great recipe and love all the photos. Well done!

    Reply
    • Laura Tucker says

      August 30, 2017 at 5:53 am

      Hi Kim! Thank you so much for your kind words. I just pulled a packet out of my pantry and it says that each packet of liquid pectin is 6 fl oz, or 177 ml. You will need to use two packets for this recipe. I hope that helps, and I hope your batch is a success!

      Reply
      • Kim says

        August 30, 2017 at 10:03 am

        That does help thank you. Canadian packages are 170ml so I can make the adjustment. I’ll let you know how it turns out. Thanks again and enjoy the rest of your day! : )

        Reply
        • Kim says

          September 4, 2017 at 12:45 pm

          Laura – FYI – the Canadian 170ml packets of liquid pectin work just fine. I underestimated the line in the recipe – “deep pot” and almost had a big mess. I quickly moved to a larger pot to allow for the bubbling up. Phew! I canned in mini jars which are always temperamental to get to seal so 2 will be living in the fridge for immediate use, but that’s not a problem because this jelly is delicious. I only used 1 Jalapeno as the ones I have growing are quite hot and it turned out perfect heat level. I’m thinking it will be nice on roasted pork or chicken and certainly on a nice slice of brie or sharp cheddar. Now I just need to figure out what to do with the rest of the blackberry crop. Not sure about where you are put here in the Pacific Northwest we have an over abundance of blackberries this year.

          Thank you again for the recipe and your prompt replies to questions. Much appreciated.

          Reply
          • Christel says

            August 12, 2018 at 9:13 am

            Did you also double the anount of vinegar?

      • Debbie says

        February 1, 2022 at 9:29 am

        I know this is several years too late, but just to clarify for anyone else reading through the comments, each liquid packet is only 3 oz (not 6). The whole box is 6 oz, but contains two packets. 🙂

        Reply
  29. Nicole says

    September 12, 2017 at 1:56 pm

    Hi! I am so excited to try this recipe. My only question, I am planning to double the recipe. Do i need to adjust the recipe at all? Or is it best to make two separate batches?
    Thanks so much!

    Reply
    • Laura Tucker says

      September 12, 2017 at 2:05 pm

      Hi Nicole! Hmm, that’s a great question! I’ve never doubled it before, but since sometimes working with pectin can be a little tricky, I’d probably feel safer making two different batches. Let me know what you decide and how it turns out!

      Reply
  30. Jeannie says

    September 24, 2017 at 4:45 pm

    I made this last night and it turned out perfectly! I doubled the recipe and it made 10 half-pint jars. This morning I decided to use the same recipe but substitute strawberries for the blackberries. Last night when I made the recipe with blackberries it set up rather quickly, with the strawberries it isn’t set yet and it’s been 3 hours since coming out of the water bath. I am fairly sure it’s just because of the different naturally occurring pectin levels and will set overnight. If it doesn’t set up then we will just have delicious strawberry jalapeno syrup. Either way, this recipe is definitely a keeper – 5/5 stars!

    Reply
  31. Matthew says

    September 26, 2017 at 8:06 pm

    Using homegrown blackberries and a mix of homegrown serrano & lemon peppers, this came out fab. This being my first go at canning your recipe was the jam. Thanks and cheers!

    Reply
    • Laura Tucker says

      September 26, 2017 at 8:16 pm

      So happy to hear that you loved it, Matthew!

      Reply
  32. Christina says

    September 29, 2017 at 8:51 pm

    Made this last week. I used marionberries, jalapeños, & cayenne peppers from the garden. Wow, this jelly is so so good!! Brought a sample for my coworkers to try out. They want me to make another batch so they can have a jar to themselves! So glad I stumbled upon this recipe. Thanks for sharing this with us so we can create it ourselves!

    Reply
  33. Caroline & Christopher says

    October 29, 2017 at 7:58 pm

    Hi Laura,

    We are excited to make this pepper jelly recipe and plan on doing so in the day or two. We looked at several other recipes that call for 1/3 to 1/2 cup of sugar. Your recipe calls for 61/2 cups of sugar is that correct? Seems like an enormous amount of sugar to go with only two cups of berries. Didn’t see any comments about the amount of sugar from any one else who posted, and all the comments are very complimentary. so, really 6 1/2 cups?

    Thanks,

    Caroline and Christopher

    Reply
    • Laura Tucker says

      October 30, 2017 at 5:54 am

      Caroline and Christopher,
      Yes, you did read that correctly. 6 1/2 cups is the proper measure to make this recipe. It’s an indulgence, but it’s delicious! 🙂

      Reply
      • Caroline & Christopher says

        October 30, 2017 at 9:04 am

        Thank you. We’ll make it this week and let you know how it turns out..

        Reply
  34. Caroline & Christopher says

    October 30, 2017 at 9:05 am

    Thank you. We’ll make it this week and let you know how it turns out..

    Reply
  35. Stacie says

    December 19, 2017 at 4:24 pm

    Fabulous!!!

    Even more delicious seeing Memaw…I so miss my Louisiana Memaw.

    Thank you!!

    Reply
  36. Ailie Mottern says

    December 31, 2017 at 12:13 pm

    This looks delicious! Im totally new to this and going to try this recipe as my first attempt at canning! So, this might be a silly question, but how much headspace is needed for this jelly? Also, instead of blending and straining, would juicing the blackberries and discarding the pulp suffice?
    Thanks!

    Reply
    • Laura Tucker says

      January 1, 2018 at 8:36 am

      Hi Ailie!
      You should leave about 1/2 inch head space before sealing the jars. I’ve personally never tried juicing the berries and then straining, so I can’t recommend that process with complete certainty, but it sounds like it might work out fine! Please let me know how that method works.

      Reply
  37. Elizabeth Wiebe says

    March 17, 2018 at 1:20 am

    If the peppers are huge can you reduce the amount used in this recipe? The ones you have in the picture are small compared to the ones we get here.

    Reply
    • Laura Tucker says

      March 17, 2018 at 11:21 am

      Of course you can!

      Reply
  38. Sharon says

    May 28, 2018 at 12:16 pm

    Hello Ashley,

    Just made your Blackberry Jalapeño jelly and it is wonderful.
    However, I did have a bit of a problem when skimmed off the foam. There was a lot of clumped pectin. So, to fill my jars I strained the jelly to eliminate the clumps:!lost all the pepper bits.?I am new to jelly making, any advise you can offer would be appreciated.

    Thank You,

    Reply
    • Laura Tucker says

      May 28, 2018 at 1:00 pm

      Hi Sharon,
      Did you use liquid pectin? I’ve never had an issue with clumping using liquid pectin. When skimming the foam, I always use a slotted spoon to help keep the peppers from running through, although I do typically lose just a few of the peppers in the process.

      Reply
      • Sharon says

        May 30, 2018 at 2:47 pm

        I did use liquid pectin….was thinking maybe the temperature was too high….will be trying the recipe again…..loved the flavor.

        Thank you?

        Reply
  39. Cat Vorheier says

    June 7, 2018 at 6:31 pm

    Hi there,

    How many ounces of pectin did you use in your two packets? The liquid pectin that I have purchased says net 6fl oz. on the box is that too much for this recipe?

    Reply
    • Laura Tucker says

      June 7, 2018 at 7:30 pm

      You have the correct box of pectin! The kind I use also says 6 fl oz on the box. You’ll use both packets in this recipe. Hope that helps!

      Reply
  40. Kathi says

    July 1, 2018 at 11:39 am

    This year I finally got to try this recipe and my whole family loves it. Thank you for the recipe.

    Reply
  41. Billie says

    September 15, 2018 at 11:50 am

    I made this a few days ago. It was my first attempt at canning jelly and it came out amazing! I waited to comment until I actually tried the finished product and it’s excellent! I used 6 larger sized jalapeños and it has a decent amount of kick but not overpowering. I ended up with 7 small jars and I think I could have had 8 but it seemed like I skimmed off quite a bit of foam after it cooked. I may have gone overboard trying to get it all and wasted some. I’m super happy with the end product and love the printable tags! Thank you for sharing, I’ll be making much more in the future. ?

    Reply
  42. Jennifer Clayborn says

    September 22, 2018 at 12:55 pm

    I’m going to try this recipe today. I’m also looking for a cherry jalapeno recipe. DO you think I could use cherries instead blackberries?

    Reply
    • Laura Tucker says

      September 22, 2018 at 1:15 pm

      Hi Jennifer!
      I have honestly never worked with cherries before. We don’t really get them here in our area. I can’t tell you with certainty that using them with the methods mentioned above would work, but if you try it and it works out do let me know!

      Reply
  43. Lori says

    November 11, 2018 at 12:45 pm

    Just finished making 15 pints jelly and tasted it and so very happy thank for posting your recipe. It is going to make wonderfully gifts for Christmas.

    Reply
  44. Teresa Wilson says

    December 2, 2018 at 9:34 pm

    I was really excited to try this recipe as one of my Christmas canning jellies and it was a terrible fail. We followed the directions to the tee and every jar is like syrup and not jam or jelly. The flavor is decent, but again, not one of the best we have ever made. Very disappointed.

    Reply
    • Laura Tucker says

      December 3, 2018 at 5:10 am

      Hi Teresa!
      I’m so sorry to hear that this didn’t turn out for you…that is definitely a first for me to hear! That’s really puzzling to hear that your jam was soupy. With the amount of sugar in this recipe, it should definitely set much thicker! Perhaps the liquid pectin was out of date? Just trying to brainstorm here so you don’t have this issue again. I’m sorry our recipe didn’t work for you. Best of luck with the rest of your canning for the holidays!

      Reply
    • Debbie says

      February 1, 2022 at 9:40 am

      One thing to consider– if the pectin is not added in the correct order, it will not set the jelly properly. Powdered vs liquid are added at different times in a recipe. If you use powder and add it at the end, it will not set the jelly and just be runny. (Although it’s still yummy that way.) 🙂 Powder pectin has to be added *before* the sugar. (So to use powder pectin in this, you would cook the berries and peppers, then add the pectin, then add the sugar.)
      To use the liquid pectin, you have to add it at the very end (*after* the sugar).
      This may or may not have applied to your situation, but it’s at least something to factor in?

      Reply
  45. christine White says

    December 8, 2018 at 2:06 pm

    Can I use white vinegar, don’t have apple cider vinegar?

    Reply
    • Laura Tucker says

      December 9, 2018 at 6:07 am

      I am sure you could. I have made other jellies that call for white. Though I can’t speak to how it would turn out 100%, I think it would probably be fine!

      Reply
  46. Davina says

    April 6, 2019 at 1:17 pm

    I just made it and is also came out syrupy. It is not setting at all. I might have used too much BlackBerry juice as I mistook the 2 cups of berries for 2 cups of juice. Hoping it sets a little more. It’s been about an hour . Time will tell. I do know from tasting the reminants that the flavor is amazing!

    Reply
    • Laura Tucker says

      April 6, 2019 at 7:09 pm

      Hi Davina,
      Yes, 2 cups of juice is a good bit more than the recipe calls for, so it is very possible that it will not set properly. If it doesn’t set – keep it anyway! I bet it’d still be mighty fine poured over a biscuit like syrup or honey!

      Reply
      • Davina says

        April 6, 2019 at 7:18 pm

        I am in the process currently of recooking it. I found some tips on recooking to thicken it up. I’ll let you know if it works

        Reply
  47. Hannah says

    June 19, 2019 at 12:33 pm

    Made the blackberry jalapeño jelly yesterday. It turned out beautifully, but is very vinegar strong. I used 1 1/2 cups of apple cider vinegar like the recipe calls for. I’m wondering if it’s the brand that makes it taste stronger? Do you use the apple cider vinegar with ‘the mother’ in it? So wanted this to turn out correctly.. disappointed in the strong vinegar taste.

    Reply
    • Laura Tucker says

      June 19, 2019 at 5:21 pm

      Hannah,
      I’m so sorry it had a strong vinegar taste. Now that you mention it, I’m pretty confident that my ACV does not contain “the mother” and it’s very possible that this could have been the cause of the stronger taste. Thank you for bringing this to my attention!

      Reply
    • Davina says

      June 19, 2019 at 5:31 pm

      I used apple cider vinegar with the mother and mine didnt have that strong vinegar taste. Is your vinegar bottle old perhaps?

      Reply
      • Hannah says

        June 19, 2019 at 7:27 pm

        I opened a new bottle of Braggs Apple Cider vinegar with the mother. I was thinking that may have been why it was stronger. Maybe not. I did the entire recipe precisely as instructed. I will find ways to use the jelly, maybe over meat or in a barbecue or something. Just hate it didn’t turn out right. Would white vinegar work in this recipe?

        Reply
    • Renee says

      August 17, 2021 at 9:30 pm

      I just made a batch as well. Texture was perfect, but I agree that the vinegar is a little too strong. I will still use it, but I’m wondering if I can reduce the vinegar next time, and still have it set up as good.

      Reply
  48. Betty says

    July 1, 2019 at 12:17 am

    Has anyone tried using stevia instead of regular sugar? Thanks.

    Reply
  49. Cheryl Honeycutt says

    July 5, 2019 at 7:48 am

    You mentioned using liquid pectin. Can I substitute with powdered as that is what I have on hand?

    Reply
    • Laura Tucker says

      July 5, 2019 at 11:35 am

      Hi Cheryl,
      I do not have experience using powdered pectin for this particular recipe, so I could not tell you exactly what amount to use to ensure that the jelly sets properly.

      Reply
  50. Debra Bell says

    July 9, 2019 at 7:48 pm

    Hey Laura,
    Love your site! I’m also a God loving Alabama southern Belle!
    Question… can I mince up my jalapeños in a blender instead of cutting them into pieces? Think it would mess up the consistency?

    Reply
    • Laura Tucker says

      July 10, 2019 at 4:08 pm

      Hi Debra, Thank you so much for your sweet words! Yes, you processing those peppers a bit more should be just fine!

      Reply
  51. Kelly Nix says

    July 30, 2019 at 2:01 pm

    How long will these last in the refrigerator if you decided to not can?

    Reply
    • Laura Tucker says

      July 30, 2019 at 2:50 pm

      Hi Kelly,
      I would think that you could maybe get about a month out of it, but definitely consider freezing it if you’re making a good bit and not planning on canning! It’ll last 6 months in the freezer.

      Reply
  52. Marie says

    August 20, 2019 at 2:04 pm

    Just made this yesterday and it’s amazing. My jalapeño plants turned out to be habaneros (lol) so I used a few less.

    Reply
  53. Kathy says

    September 4, 2019 at 1:23 pm

    Why do you use vinegar?

    Reply
    • Laura Tucker says

      September 4, 2019 at 3:18 pm

      The vinegar acts as an acidifier in the jam to lower the pH and prevent the growth of pathogens like botulism. It’s recommended to add an acid to items that are going to be canned. It is not the only acid you can use, though it is the only one I ever use in this recipe, so I cannot speak for using others.

      Reply
      • Kathy says

        September 5, 2019 at 4:14 pm

        Thanks!

        Reply
  54. Lisa says

    September 10, 2019 at 7:43 am

    I made a batch of this a few days ago. It’s SO good! I put a bit of it in the microwave and thinned it down and used it as a glaze on grilled chicken wings. Would be good on all grilled chicken and probably pork, as well. Good stuff!

    Reply
    • Laura Tucker says

      September 10, 2019 at 12:54 pm

      That’s great, Lisa! I’m so happy to hear that you love it!

      Reply
  55. Sean says

    November 8, 2019 at 3:08 am

    Followed this recipe and I am not disappointed. Unbelieveable jelly. Has a perfect sweet/heat profile.

    Reply
  56. Susan says

    May 4, 2020 at 10:39 pm

    Hi, your recipe sounds amazing and i can’t wait to try it. I don’t have a lot of experience doing traditional canning, however i have made a variety of pectin free freezer jams. Do you think this recipe would work in that manner??
    Any suggestions for tweaking?? Again, i can’t wait to try it…
    Thank you so very much for sharing it… ☺

    Reply
    • Laura Tucker says

      May 5, 2020 at 7:07 am

      Hi Susan,
      I really can’t say with certainty as I’ve never made freezer jam before and am unsure how well it would set. I’d love to hear your results if you try using that method, though!

      Reply
  57. Randy says

    June 25, 2020 at 10:36 pm

    Laura, I made your Blackberry Jalapeno Hot Pepper Jelly, but I figured that my wife wouldn’t touch it since it was “Hot Pepper Jelly”, but was I ever wrong. She “Totally Loved” it and asked me if I would make more of it. I also printed out your hang tags. My question is: What software program did you use to design your tags and where did you get it? I like the concept and I also made your “Jalapeno Peach Hot Pepper Jelly”, and also some of my own hot pepper concoctions,I would like to be able to design my own label tags. PS: I totally loved your Blackberry Jalapeno Pepper Jelly also and plan on making some more of it..

    Reply
    • Laura Tucker says

      June 26, 2020 at 6:10 am

      Hi Randy!
      It does my heart a world of good to know how much you and your wife enjoyed my pepper jelly recipes! Thank you for your sweet comments! To make the tags, I used Picmonkey.com to design them. There is a free version that you can play around with, and you don’t have to download any special software. I sometimes use Canva.com as well to design printables and images. Enjoy the rest of your jellies, and I hope you stick around for more recipes!

      Reply
      • Randy says

        June 26, 2020 at 9:53 am

        Laura, Thank You for the swift reply. I printed out your printable tags on my card stock paper on my Color Laser Printer and cut them out to fit the tops of the jar lids, then glued them to the lids since I never keep them after the jar is empty.
        Thank You so very much for letting me know how to Print my very own Labels, and YES, I will continue to follow you and your recipes on your site.

        Reply
  58. Laura says

    August 14, 2020 at 6:51 pm

    Hi Laura! I’m so excited to make this recipe. In my town there’s a park that has a bunch of blackberry bushes… I’ve raided it twice ? I had one question about keeping the jars and lids hot in the oven. At what temperature and for how long would you suggest?

    Thank you! I’ll be sure to post on Instagram my finished jelly

    Reply