Blackberry Jalapeno Pepper Jelly

• Vegan
• Gluten free

• Produce

  • 2 cups Blackberries, fresh or frozen
  • 6 Jalapenos

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 packets Liquid pectin
  • 6 1/2 cups Sugar

• Oils & Vinegars

  • 1 1/2 cup Apple cider vinegar

Found on southernmadesimple.com

Description

Ingredients

• 2 cups blackberries (fresh or frozen)
• 2 packets of liquid pectin (most boxes come with 2 pouches inside - be sure to check!)
• 1½ cup apple cider vinegar
• 6½ cups sugar
• 6-7 jalapenos - seeded
• 2 Tbs lemon juice

Directions

• Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot
• Remove stems and seeds from jalapenos. (I recommend wearing latex gloves while handling hot peppers)
• Using a knife or herb sheers, finely dice jalapenos and place into a bowl
• In a small blender or food processor, blend 2 cups blackberries and 2 Tbs lemon juice until it creates a very thick pulp
• In a large/deep pot, bring apple cider vinegar, sugar and jalapenos to a rolling boil
• Reduce heat and pour blackberry mixture into pot using a fine mesh strainer. Youll have to stir, smash and press the pulp well to make sure you get all of the juice out!
• Add in pectin and allow to boil for an additional 3-4 minutes
• Remove from heat and allow to cool for 2-3 minutes - skim off foam from top of jelly
• Remove jars and lids from oven or from hot water and dry thoroughly
• Pour jelly into hot jars and place lids on top
• Process jars in a hot water canner for 10 minutes
• Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal
• (Makes 8 jelly-sized jars)