• Nancy Miller

Blackberry Jalapeno Jelly


This past Saturday my good friend let me and my son Thomas visit her pasture where her wild blackberries grow and pick til our little fingers gave out. These bushes were loaded with wild blackberries. If you have ever picked wild blackberries then you know they aren't very big. It was hot and I clearly didn't dress appropriately as my arms and legs were shredded on the thorns and my sunburned face and bloody fingers well, let's just say it was totally worth the 100+ degree Oklahoma day. All this so just so I could copy the Blackberry Jalapeno Jelly recipe my husband tried in Fredericksburg, TX.

If you haven't ever visited Fredericksburg, well cute, quaint German town doesn't do it justice. They have over 20 wineries and a big festival for the Fourth. Tons of wine and delicious food, you can't get better than that.....except when adding this delicious jelly I found.

It's great over cream cheese with crackers but I am also looking forward to serving it with fish, chicken and making a blackberry vinaigrette with it. I have even seen recipes for a barbeque sauce using some.

It is super easy to make jelly or jam. If you don't make your own you really should try it. You cut your costs in half and you control how much or if any sugar goes into your product. I like to use agave nectar instead of sugar. But feel free to use whatever sweetener you like.

Blackberry Jalapeno Jelly

6 cups blackberries

3 cups Agave nectar (you could use 5 cups sugar)

6 whole jalapenos

I packet pectin

Cook your blackberries over low heat with jalapenos. Once these have began to break up and break down, puree them with the jalapenos depending on how spicy you want it. Jalapenos vary on spiciness. So use two and taste it and so forth until you get the level of spiciness you want. Remember when you add the sugar or agave, that will tame the spiciness of the jelly. Once pureed pour it back into your saucepan and add agave nectar or sugar and bring to a boil. Once boilingadd your packet of pectin and whisk until well combined. Turn heat off and immediately put in sterilized canning jars. Process in a water bath for 10 minutes and let cool. Store in a cool dry place.

Super good over warm cornbread or homemade buttermilk biscuits. Give it a try and post your pics!

Enjoy!

Nancy

HJa

#blackberryjalapenojelly #homesteading #canning #foodstorage

© 2023 by Name of Site. Proudly created with Wix.com

  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon

Located: 4600 Lil Lane Edmond OK

Phone: 405-410-6574