Blackberry Jalapeno Jelly Recipe - Allrecipes.com
Blackberry Jalapeno Jelly Recipe
  • READY IN 40 mins

Blackberry Jalapeno Jelly

Recipe by  

"I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!"

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Ingredients Edit and Save

Original recipe makes 4 1/2-half-pint jars Change Servings
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Directions

  1. Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
  2. Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2010

I agree with JHala...I was shocked to see this recipe not set up. I reprocessed it and still no luck. I have fresh picked blackberries that I will be attempting another batch within the next day or two with my own modifications. I will say this the combination of the blackberries and jalapenos is fantastic. I used the failed, but flavorful batch, to poach our awesome local salmon in the oven. My husband LOVED it. I will reply back with what modifications I used to get this recipe to really ROCK. I'm back! Ok just follow this recipe fro Sure-Jell. http://www.kraftrecipes.com/recipes/surejell-blackberry-jelly-52038.aspx Add the jalapenos with the pectin and butter and continue with the Sure-Jell directions. It came out EXCELLENT! I'm off to the store for some cream cheese and crackers...ta-ta!

 
Most Helpful Critical Review
Aug 23, 2010

I have been making jelly for 25 years and have had very few batches fail. I followed the recipe exactly. It did not even thicken up enough to call it syrup. The flavor was great so I will try to reprocess.

 
Jul 01, 2011

When I made this recipe and it turned out great. Instead of juicing the berries, though, I pureed them and strained out the seeds. It set up great.

 
Sep 23, 2011

RASBERRY JALAPENO JAM - I had quite a few rasberries picked and wanted to make some jam for Christmas gifts - could find no receipe at all so went rogue - followed the receipe on MCP Pectin sheet for rasberry jam, added 6 pretty hot jalapeno's and boy is it great - for a milder jam, add fewer peppers or milder ones. I have discovered it's all in the heat of the pepper. BLACKBERRY JALAPENO JELLY - I followed the receipe - I used 3 jalapeno's - all green with seeds and all - nice kick! It jelled up even before it finished cooling. Used blackberry juice I had juiced the week before - pretty color - can't wait to try with cream cheese. I will use this receipe again! Thanks! (Instead of processing, I turn boiling hot jars upside down for 1-2 minutes, then turn right side up and within 1/2 hour they all sealed.)

 
Sep 01, 2011

Love this recipe. Had no trouble with it setting. I did find however that you have to let it boil a bit longer than the recipe reccomends for it to set. Be sure to test it on a cold plate before putting into jars and you won't go wrong. Served this at my mom's birthday party to a discriminating crowd and people were swooning. Delicious with chevre on crackers! Yumm!

 
Aug 16, 2011

Just made this using Sure-Jell low sugar pectin and it set up before the second boil was even reached! Also I got almost 7 half pints not the 4 1/2 as the recipe says. I added an extra jalapeno but definitely could have added even more for more pepper flavor and heat. Came out looking pretty and very tasty!! Thanks for the recipe!

 
Jan 19, 2010

Gingerbreadgirlz, I could kiss you!!!! Well maybe a Hug since we have not been introduced. I have been looking for something like this for quite awhile... I usually was able to get something simular to this made by Dantes Inferno from the big boxed stores...I will definately give this a whirl. Thank You Sooo much again.

 
Jun 17, 2012

This is an AWESOME recipe. The taste is wonderfully sweet and spicy at the same time. my family likes a little spice so i would recommend adding another 1-2 jalepenos. Some reviews said that they had a hard time getting it to set, after adding the 3 1/2 cups sugar i brought it to a hard boil for 2-3 minutes and it set without a problem. Thank you for the recipe it will be one that i use regulary!!!!!!

 

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Nutrition

  • Calories
  • 43 kcal
  • 2%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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