Blackberry-Jalapeno Jelly

Ingredients

• 3 cups fresh or frozen blackberries
• 1/4 cup jalapeno pepper, seeded and minced
• 1/4 cup fresh lime juice
• 4 cups granulated sugar
• 1 (3 ounce) package liquid pectin

Directions

1. In a medium saucepan, combine blackberries, jalapeno pepper, and lime juice.
2. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally.
3. Strain mixture through a fine mesh sieve, pressing with the back of a spoon to extract as much liquid as possible.
4. Discard solids and return liquid to saucepan.
5. Add sugar to liquid in saucepan and bring to a full rolling boil, stirring constantly.
6. Add pectin, stirring constantly, and return to a full rolling boil.
7. Boil 1 minute, stirring constantly.
8. Remove from heat and skim off foam, if desired.
9. Ladle jelly into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
10. Wipe rims of jars with a clean, damp cloth.
11. Cover with two-piece lids and screw bands tight.
12. Process jars in a boiling water canner for 10 minutes.
13. Remove jars from canner and place on a towel to cool.
14. Check lids for a good seal after 24 hours. Lids should not flex up and down when center is pressed.

Interesting Facts

• Blackberries are high in Vitamin C and fiber.
• Jalapeno peppers contain capsaicin, a compound that gives them their spicy flavor.
• Fruit jellies are a type of jam made with fruit juice instead of crushed fruit.