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!
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!
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. 😉
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.
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.
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! 🙂
Blackberry Jalapeno Pepper Jelly
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! 😉
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!
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!
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!!
Please correct your recipe, it never says when to add the pectin!!
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.
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.
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!
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!
I didn’t have blackberry but had frozen strawberries from this summer….it is in the water bath now ? thank you for the recipe
Sounds like this would be terrific poured over whipped cream cheese to spread on crackers!
I agree, Janis! That would be delicious!
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!
I make a peach basil recipe, it’s a surprisingly wonderful flavor.
Hi!
I was wondering if you mean 4 pouches or just 1 box of two pouches?
Hi Kathryn!
I box (containing two pouches). So sorry for the confusion!
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!
I’m so happy to hear that you like it! Thanks for coming back and sharing. That makes me smile!
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!
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!
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!
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!
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 🙂
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
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!
That was very helpful! Thank you! This recipe is my very first attempt in making jelly.
One of my favourites yet!! I’ve made raspberry, and peach but this is the best. Thank you!
I am so glad that you enjoyed it! Raspberry sounds like a dream. I’ll have to try that!
This is awesome!
Everyone that has tried it has asked for a jar. LOVE LOVE LOVE
Jalapeno. The smaller the hotter? Love the recipe but would like it spicier.
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. 🙂
Thank you for the recipe! I have been making jalapeno jam for years… what a new twist! YUM!
What is a “hot water canner?”
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.
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!!
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. 🙂
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.
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.
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!
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!
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!
I only have powdered pectin. Can you use it in place of the liquid? I know it is added at a different time.
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?
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.
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!
Oh gawd…this stuff is amazing. My new kryptonite. I am deeply regretting the decision to half it…..
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.
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
Tastes like vinegar ?
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!
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.
When you skim the foam off, do all the peppers come out with it too? The jalapenos where covered with foam.
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!
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!
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!
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!
When you say two cups of berries …do you mean whole berries or the juice?
Hi Trixie!
You’ll need two cups of berries. Hope that helps!
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.
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?
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!
I have jars and jars of blackberry juice that I steam/juiced. How much juice would I need for this recipe?
… and does it have to be liquid pectin?
Yes, this particular recipe is made specifically to use with liquid pectin. I am not sure how to adjust to use powdered pectin.
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!
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!
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!
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! : )
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.
Did you also double the anount of vinegar?
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. 🙂
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!
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!
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!
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!
So happy to hear that you loved it, Matthew!
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!
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
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! 🙂
Thank you. We’ll make it this week and let you know how it turns out..
Thank you. We’ll make it this week and let you know how it turns out..
Fabulous!!!
Even more delicious seeing Memaw…I so miss my Louisiana Memaw.
Thank you!!
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!
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.
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.
Of course you can!
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,
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.
I did use liquid pectin….was thinking maybe the temperature was too high….will be trying the recipe again…..loved the flavor.
Thank you?
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?
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!
This year I finally got to try this recipe and my whole family loves it. Thank you for the recipe.
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. ?
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?
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!
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.
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.
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!
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?
Can I use white vinegar, don’t have apple cider vinegar?
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!
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!
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!
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
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.
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!
I used apple cider vinegar with the mother and mine didnt have that strong vinegar taste. Is your vinegar bottle old perhaps?
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?
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.
Has anyone tried using stevia instead of regular sugar? Thanks.
You mentioned using liquid pectin. Can I substitute with powdered as that is what I have on hand?
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.
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?
Hi Debra, Thank you so much for your sweet words! Yes, you processing those peppers a bit more should be just fine!
How long will these last in the refrigerator if you decided to not can?
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.
Just made this yesterday and it’s amazing. My jalapeño plants turned out to be habaneros (lol) so I used a few less.
Why do you use vinegar?
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.
Thanks!
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!
That’s great, Lisa! I’m so happy to hear that you love it!
Followed this recipe and I am not disappointed. Unbelieveable jelly. Has a perfect sweet/heat profile.
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… ☺
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!
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..
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!
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.
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
Hello Laura! To sterilize the jars, put them on a baking sheet in the oven at around 225 F for 20 minutes. I hope that helps!
When using frozen berries, after you’ve partially defrosted them do you include the juice? I would assume there will be a fair amount of juice from the berries.
Hi Karen,
Yes, if using frozen berries there will be excess juice. Though I have not made this recipe using frozen berries, you should be fine to drain a little off and then use the rest.
Hi there,
Just wondering what the process is if I’m using jam setting sugar with added pectin and citric acid?
Thanks
Thanks so much for reaching out! I am unfamiliar with using jam setting sugar, so I’m afraid I won’t be of much help here. I am curious to know what your results were if you used it!
Delicious!! So excited to have this recipe!! Thank you!!
Well, Laura, I was looking for a Blackberry-Jalapeno jelly recipe and came across yours. I live in British Columbia, Canada and we have a ton of blackberry bushes at the end of our street. Because of the super hot summer the berries are big and fat. My husband and I have picked buckets of them. I have just taken the jars out of the water bath and they look wonderful. We will be enjoying this wonderful spread with family and friends at the campsite. Snickity Snacks at the campfire is so much fun. Thanks from Canada, this recipe is going in the family cookbook.
Made this today but used a Trinidad Scorpion pepper instead of jalapeños ( just 1 😁). I strained the blackberry mixture before starting so I wouldn’t have to be right over the fumes while mashing. Can’t wait to crack a jar open!
When i make this i tweak it a little bit and blend everything together and in my big kettle i have the 6 1/2 cups sugar waiting then i add my blended ingredients then just stir all around and i also add 1 habanero to it so its hotter for my hot batch
I just made this recipe and the apple cider vinegar in it was so overpowering that it gets you right in the back of the throat. I love jalapeño jams, but this one was terrible. I followed the recipe and directions to the T and everyone who tried it told me to throw it out. I may keep it to use as a marinade, but cannot use it as a jam.
I just made a 12 jar batch and I can’t wait to try it! I’ll print the tags and put our logo sticker on the top of the jar. I hunted and searched almost three hours for this recipe and then I went to Google and typed in Blackberry Jalapeño Pepper Jelly and yours was the first one that popped up! Thank you for sharing it, I’ve printed it and it’s in my book now. I read your post and printed the recipe. I’ve made this before but used another recipe and it was much easier to put the blackberries in the blender then mash them in the strainer, that was super fast! Thank you for sharing that you’re a child of God, I am too!!
Perhaps this has been mentioned before…..
But….if you add a teaspoon of butter during the sugar/berry cooking; before the pectin; the foaming that needs to be skimmed is reduced to practically nothing!
I’ve done it on 3 batches, so far, and there’s been no foam to skin. Win!!!