My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. —Lisa Keim, Watertown, New York
Double-Berry Jalapeno Jam
Double-Berry Jalapeno Jam
Prep Time
15 min
Cook Time
10 min
Yield
8 half-pints
Ingredients
- 2 cups finely chopped seeded jalapeno pepper (about 1 pound)
- 1-1/2 cups crushed strawberries (about 1 pound)
- 1 cup crushed blackberries (about 3/4 pound)
- 1 package (1-3/4 ounces) powdered fruit pectin
- 6-2/3 cups sugar
Directions
- In a large saucepan, combine jalapenos, strawberries and blackberries. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into 8 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (22g sugars, 0 fiber), 0 protein.
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