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This jam mixes juicy blackberries with jalapeno’s gentle fire for a punchy spread that takes plain toast or snacks up a notch. It only takes four things and half an hour to whip up, leaving you with a bright, glossy jam that turns heads every time. I still remember how the sweet berry scent filled my kitchen, with that kick of jalapeno in the air—now, I can’t picture summer without a jar chilling in the fridge.
When I served it at a backyard get-together, everyone went back for more. The way the heat lingers after the fruitiness is something you won’t forget. I put it on grilled cheese and even breakfast toast—it’s a regular favorite.
Vibrant Ingredients
- White sugar: Sweetens everything up and helps the jam hold together—grab pure cane sugar for top flavor
- Freshly squeezed lemon juice: Makes the jam bright and keeps the color lively—pick lemons that feel heavy
- Firm fresh jalapenos: Cut and remove the seeds for a gentle heat—look for shiny, unwrinkled peppers
- Big juicy blackberries: Go for the deep purple ones without any mushy spots
Simple Directions
- Let It Set and Chill:
- When it’s thick and shiny, pull off the heat, let it sit for ten minutes, then scoop into clean jars—pop the lids on and put them in the fridge
- Cook Until Jammy:
- Crank the heat up a bit, keep stirring here and there until it thickens, and check with a candy thermometer for two hundred twenty degrees—should take about twenty-five to thirty minutes
- Mash Everything Up:
- Grab a potato masher or use a sturdy spoon to press berries till mostly smooth—don’t stop stirring or it might stick
- Start by Mixing Together:
- Toss blackberries, diced jalapenos, lemon juice, and sugar into a big saucepan, mix it all up
- Get Everything Prepped:
- Wash and pat blackberries dry, pick off any leaves or stems, and chop up jalapenos—remove seeds if you like less heat
- Bring to a Boil:
- Put the pan over medium-high, keep stirring as berries pop and the sugar melts—only five minutes or so
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The rich reddish-purple color always makes me think of picking berries as a kid, and I always treat myself to a spoonful of warm jam after pouring it into jars—the flavor pops while it’s still warm.
Keep It Fresh
Close those jars tightly and stash them in the fridge—they’ll stay fresh and good for three months. Extra batches? Freeze them in little freezer-safe tubs—this jam is great after thawing overnight in the fridge.
Swap-Out Ideas
Can’t take the heat? Use mild poblano peppers instead of jalapenos. Want to change it up? Mix in some raspberries or blueberries with the blackberries. Or toss in a bit of grated ginger with the sugar for a hint of floral zing.
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Fun Ways to Serve
Spoon it over warm toast or croissants, dollop onto crackers with cream cheese, or tuck it into grilled cheese sandwiches for a tasty twist. Works awesome as a glaze over roasted chicken or pork too. My favorite? Pile it on a cheese board next to sharp cheddar.
Sweet Traditions
Small fruit jams like this are big in American kitchens. Mixing sweet with a bit of spice comes from classic Southern jams, but the combo fits all sorts of global meals—especially when you want food with a kick.
Frequently Asked Questions
- → What’s the trick to less or more heat?
Want it spicier? Toss in more jalapeno, seeds and all. Prefer less kick? Take out the seeds and don’t use as much pepper.
- → How do I know when it’s thick enough?
Once it hits 220°F and sticks to the spoon, you’re good. It’ll set up even more as it cools off.
- → Can I use berries straight from the freezer?
Frozen ones work great. Just let them thaw out and drain off any extra juice before you start.
- → Got any fun ways to eat this?
It’s awesome on warm biscuits, bagels, or toast. Scoop some on cream cheese, grilled meats, or as a glaze for chicken.
- → Best way to keep it fresh?
After it cools, fill up jars and pop them in the fridge for a few months, or into the freezer if you want it to last longer.
- → Is pectin needed?
Nope! Just cook it down till it’s thick and sticky. Pectin’s not needed for this one.