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)