Blackberry Jalapeno Jam
This perfectly balanced Blackberry Jalapeno Jam is not just for toast! It’s sweet, tart, AND spicy. Try it on your favorite protein or spread it on crackers.
Servings: 24 1 ounce servings (Makes 3 8 ounce jars)
Calories: 140kcal
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.
Nutrition
Calories: 140kcal | Carbohydrates: 36g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 35g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.2mg