Blackberry Jalapeño Jelly
Ingredients
- 5 half-pint canning jars with lids and rings
- ½ cup white sugar
- 1 (1.75 ounce) package powdered pectin
- 4 cups blackberry juice
- 1 green jalapeño pepper, minced
- 1 red jalapeño pepper, minced
- 3 ½ cups white sugar
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Instructions
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Combine ½ cup sugar with pectin in a bowl.
- Bring pectin mixture, blackberry juice, green jalapeño, and red jalapeño to a boil in a saucepan over medium-high heat. Add 3 ½ cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir to remove bubbles and foam, about 5 minutes.
- Pack jelly into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Source
Original recipe: View Original