I googled blackberry jalape?o jelly to no avail so I spent the weekend creating my own recipe. Darn good, quick, and easy! Goes great on crackers with cream cheese. Sweet with a warm bite. I picked a bowl of blackberries, put them through my juicer, then froze the juice until I was ready to make the jelly.
Ingredients
- 1 (1.75 ounce) package powdered pectin
- ½ cup white sugar
- 4 cups blackberry juice
- 1 green jalape?o pepper, minced
- 1 red jalape?o pepper, minced
- 5 half pint canning jars with lids and rings
- 3 ½ cups white sugar
Directions
Step 1
Mix pectin crystals with 1/2 cup sugar in a bowl. Stir blackberry juice, pectin mixture, green jalape?o, and red jalape?o together in a saucepan; bring mixture to a boil for 1 full minute. Add 3 ½ cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
Step 2
Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Tips
If you like it really hot, add one more pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 72 | |
Calories 43 | |
% Daily Value * | |
Total Carbohydrate11g | 4% |
Total Sugars11g | |
Vitamin C0mg | 1% |
Calcium0mg | 0% |
Potassium1mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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