Blackberry Jalapeno Jam Spread (Print Version)
# Ingredients:
→ Jam Ingredients
01 -
4 cups (800 g) white sugar
02 -
3 jalapenos, finely chopped with no seeds (about 60 ml—go more or less if you like it hotter or milder)
03 -
Fresh lemon juice, 60 ml, squeezed by hand
04 -
4 cups blackberries, rinsed and patted dry
# Instructions:
01 -
Once you're done cooking, take the pot off the heat. Let it sit for a bit to cool, then scoop everything into clean jars.
02 -
Turn the heat up just a notch and hang around, giving a stir every now and then. When it hits 104°C (220°F), and after like 25 to 30 minutes, you're good.
03 -
Crush those berries with a potato masher or just smash them up using the back of your spoon until it all looks even.
04 -
Crank up to medium-high. Every so often, give it a stir. You'll see berries pop and sugar blend in.
05 -
Dump your blackberries, jalapeno bits, sugar, and lemon juice into a big pan. Stir it all together.
# Notes:
01 -
Use a candy thermometer to check the temp. Getting it to set is way easier this way when you’re skipping pectin.
02 -
Grab blackberries that are plump, firm, and totally ripe if you want everything tasting awesome.
03 -
Feel free to mess around with how many jalapenos you use if you want it more or less spicy.
04 -
Keep your jam in tight jars in the fridge for three months max, or toss it in the freezer for up to a year.