Blackberry Jalapeño Jelly Recipe

Ingredients

• 5 half pint canning jars with lids and rings
• 3.5 cups white sugar
• 1 (1.75 ounce) package powdered pectin
• 4 cups blackberry juice
• 1 green jalapeno pepper, minced
• 1 red jalapeno pepper, minced

Instructions

1. Check five half-pint jars for any cracks and rings for rust; discard any that are damaged. Keep jars in simmering water until the jelly is ready. Wash new lids and rings in warm, soapy water.
2. In a bowl, combine ½ cup of sugar and pectin, then transfer to a saucepan.
3. Add blackberry juice, green jalapeño, and red jalapeño to the pectin mixture. Bring to a boil over medium-high heat. Add the remaining 3 ½ cups of sugar and return to a rolling boil until the sugar is completely dissolved, approximately 1 minute. Remove from heat and stir to eliminate bubbles and foam, about 5 minutes.
4. Pour jelly into hot, sterilized jars, leaving ¼ inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the insides of the jars. Clean the rims with a damp paper towel to remove any residue. Secure the lids and screw the rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes or as directed by your local extension office.
6. Take the jars out of the stockpot and let them sit several inches apart for 12 to 24 hours. Press the centers of the lids to make sure they don't move. Remove the rings for storage and keep in a cool, dark location. Refrigerate the jelly after the seal is broken.

Nutrition

• Calories: 43 kcal
• Sugar Content: 11 g
• Carbohydrate Content: 11 g
• Unsaturated Fat Content: 0 g