Blackberry Jalapeno Jam is the ultimate condiment for blackberry lovers. This is my favorite recipe for homemade blackberry jam without pectin. It's so easy to make and incredibly versatile! Since it's not overwhelmingly spicy, you don't have to love spicy food to enjoy it!
Fresh blackberries are bursting with sweetness and earthiness. They are a little tart as well which helps them pair so well with the heat of the jalapenos. Berries are a very versatile fruit that can be used in a wide variety of ways and this jam is a wonderful example.
If you like homemade jam recipes, you will love my homemade rhubarb jam and this pineapple jalapeno jam. My raspberry jalapeno jam is really good too.
Why You'll Love This Blackberry Jalapeno Jam Recipe
- Unique condiment: The combination of the sweet and tart blackberries with the jalapenos creates a totally different flavor profile.
- Many health benefits: Blackberries are loaded with antioxidants and fiber which is great for digestion.
- Perfect for summer: The peak of blackberry season is in the summer when they are fully ripe and ready to pick, so you know you are getting the berries at their best.
Ingredients
With 4 ingredients and about a half hour of your time, you can make this easy blackberry jam recipe. All of the items below are easy to find and won't cost you much either!
- Blackberries: When picking out your blackberries, ensure that they are firm and not soft and squishy. Blackberries soften when they are overripe and beginning to spoil.
- Jalapenos: I love jalapenos because they have the perfect heat level AND add flavor and freshness.
- Lemon juice: I feel the acidity from the lemon juice compliments the blackberries beautifully.
- Sugar: To get the right sweetness and consistency, you can't forget white granulated sugar!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Blackberry habanero jam: Turn up the heat by using habanero peppers instead of jalapenos.
- Jalapeno berry jam: Make a mixed berry jam and add raspberries and strawberries.
- Orange-flavored jalapeno blackberry jam: Trade the lemon juice for orange juice and add orange zest, too. Blackberry and orange are a fantastic match!
How to Make Blackberry Jam with Jalapenos
Here are the instructions to make this amazing blackberry jalapeno jam without pectin. It thickens perfectly on its own and results in a balanced condiment.
Step 1: Combine the ingredients. Add the blackberries, chopped jalapenos, lemon juice, and sugar to a saucepan. Stir it all together until it's well mixed.
Step 2: Start heating the mixture. Place the saucepan over medium-high heat and allow the blackberries to cook and break down. Once they have begun to burst and all of the sugar is dissolved, you can move on to the next step.
Step 3: Mash the berries. With a potato masher, mash the berries until they are smooth. You can also use the back of a large spoon.
Step 4: Cook the jam. Raise the heat slightly and allow the jam to cook for about 25-30 minutes. Stir occasionally to ensure it doesn't stick and is evenly cooked. It's finished when it reaches 220 degrees F.
Step 5: Store. After cooling, transfer the jam into glass jars and store it in the refrigerator until you're ready to enjoy it.
⭐️ Hint: To make transferring the completed pepper jam easier, feel free to use wide-mouth mason jars.
If you love recipes like this, you may also enjoy my strawberry jam with jalapenos and this jalapeno jam. You're going to want to try my cranberry jalapeno jam too. It's really good.
Storage
- Refrigeration: Store this spicy jam in glass mason jars or bottles in the refrigerator for up to 1 month. Make sure the lids are screwed on tightly.
- Freezing: Use freezer-safe jars or containers. Leave about an inch at the top so there's room when it expands. Store tightly closed in the freezer for up to 4 months. Thaw it in the refrigerator overnight before eating it.
Serving Suggestions
- Serve this jam spooned over a Sous Vide Lamb Rack or spread on these juicy Venison Burgers.
- It's the perfect dip to pair with Bacon Wrapped Cream Cheese Jalapeno Poppers to make a crowd-pleasing appetizer.
- Add it to your breakfast and use it with Hawaiian Bread French Toast as an alternative to classic syrup.
- Spread it on sweet Rhubarb Scones for a treat!
If you enjoy recipes like this that use blackberries, check out my blackberry dump cake. It's to the moon good.
Recipe Tips
- Give it time to thicken: Don't rush the process. It is going to take some time to get the correct texture and consistency.
- Use a candy thermometer: I highly recommend that you use a candy thermometer to ensure that the jam reaches the necessary temperature.
- Make it seedless. If you aren't a fan of blackberry seeds you can run the jam through a fine mesh strainer to remove them.
Recipe FAQs
To prevent bacterial growth, store this blueberry jam in the refrigerator. If you decide to go through the proper canning process to seal the jars, you may leave it at room temperature until it's opened. Though, I am not familiar with how to do it.
Sure! Extract the juice from the blackberries and cook it down with the sugar, peppers, and lemon. I do recommend that you use pectin to get the perfect jelly texture. It's also safe to make blackberry pepper jelly using another pepper like habanero.
Video
More Delicious Fruit Condiments
Do you like cooking with fresh fruit? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Blackberry Jalapeno Jam
Ingredients
- 4 cups fresh blackberries
- 2-3 jalapeno peppers seeded and finely chopped (about ¼ cup- adjust to taste for spiciness)
- ¼ cup lemon juice
- 4 cups granulated sugar
Instructions
- In a large sized saucepan, combine all ingredients and stir until combined.
- Place over medium high heat and continue to stir until the berries begin to burst and sugar is dissolved.
- Use a potato masher, or the back of the spoon to press the berries until smooth.
- Increase the temperature slightly and cook until the jam reaches 220 degrees, stirring every few minutes. This will take about 25-30 minutes.
- Remove jam from heat and allow to cool slightly, before transferring to jars for storage.
- *When I am doing a pectin-free jam like this one, I like to use a candy thermometer so the consistency is perfect.
Video
Notes
- Give it time to thicken: Don't rush the process. It is going to take some time to get the correct texture and consistency.
- Use a candy thermometer: I highly recommend that you use a candy thermometer to ensure that the jam reaches the necessary temperature.
- Make it seedless. If you aren't a fan of blackberry seeds you can run the jam through a fine mesh strainer to remove them.
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