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
- In a medium saucepan, combine blackberries, jalapeno pepper, and lime juice.
- Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally.
- Strain mixture through a fine mesh sieve, pressing with the back of a spoon to extract as much liquid as possible.
- Discard solids and return liquid to saucepan.
- Add sugar to liquid in saucepan and bring to a full rolling boil, stirring constantly.
- Add pectin, stirring constantly, and return to a full rolling boil.
- Boil 1 minute, stirring constantly.
- Remove from heat and skim off foam, if desired.
- Ladle jelly into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe rims of jars with a clean, damp cloth.
- Cover with two-piece lids and screw bands tight.
- Process jars in a boiling water canner for 10 minutes.
- Remove jars from canner and place on a towel to cool.
- 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.
