Blackberry Pepper Jelly

Tammy Brownlow

By
@DoughmesticGoddess

I love making pepper jelly with fresh garden peppers. I grow them every summer, and every summer I make pepper jelly to enjoy and gift to family and friends. I thought this year I would try something different. My fiance loves blackberries and we recently purchased a ton of them - So I thought I would add some to my pepper jelly.

We absolutely love the results! The blackberries added a beautiful color. I didn't have to add any food coloring as a result. The berries also added a wonderful flavor. I hope you get a chance to give this recipe a try.


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Serves:

Makes 6 half pint jars

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 1/2 c
apple cider vinegar
5 medium
jalapeno peppers
1
poblano pepper
1
bell pepper
6 c
sugar
1/8 tsp
salt
18 oz
blackberries
6 Tbsp
powdered pectin

Directions Step-By-Step

1
You can adjust the heat of the jelly by removing the seeds from the jalapenos. I like the sweet heat of them in this jelly so I keep them.
2
Finely dice the jalapenos. I don't have gloves so I just use a sandwich bag over my hand to avoid touching the peppers while dicing them.
3
Finely dice and seed the poblano and bell pepper.
4
In a large dutch oven, heat cider vinegar and sugar on medium heat until sugar has dissolved.
5
Add peppers and cook until boiling.
6
Add berries and sprinkle pectin over mixture and stir in a tablespoon at a time.
7
Boil for 5 minutes.
8
Ladle into hot sterilized jars and boil for 10 minutes. Remove and let set for 24 hours before tasting.

This will make great holiday gifts. Not only is it great with cream cheese and crackers, but it pairs very well with chicken. Grilled chicken wings tossed in the jelly is amazing! Enjoy

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Christmas, #spicy