Double-Berry Jalapeno Jam

Name: Double-Berry Jalapeno Jam
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (22g sugars, 0 fiber), 0 protein.

Originally published as Strawberry-Blackberry Jalapeno Jam in Canning & Preserving 2014 Bookazine

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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).