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Double-Berry Jalapeno Jam

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
  • Total Time
    Prep: 15 min. Process: 10 min./batch
  • Makes
    8 half-pints


  • 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


  • 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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  • trudesperry
    Aug 25, 2019

    I used all blackberries, as that’s what I had. Judging the heat level is so dependent on the peppers. I used about half with the seeds and half without. A good recipe. Easy to follow, jelled well, and tastes good!

  • Brenda2772
    Dec 21, 2014

    Nice flavor not too hot. I used this in the Chutney Cheese Ball recipe found on this website (instead of the Mango). It would probably be good with pecans (I'll try that next time).