Jalapeno Lime Blackberry Jam

It’s blackberry season, and few things soothe my soul like the simple process of making jam.   While blackberries with jalapeno peppers and lime might seem an unlikely pairing, the following original recipe is tried and true over many years… and it’s absolutely delicious.  The acidity in the lime juice adds a brightness to the blackberries, while jalapeno peppers add a little heat and complexity to the jam.  Bon Appetit! ~Allison

Jalapeno Lime Blackberry Jam

Ingredients: 

• 8 cups blackberries
• 1 cup unsweetened applesauce
• 3 whole jalapeño peppers, seeded and finely diced
• Juice of one lime
• 4 cups sugar
• 1 box SureJell low or no sugar fruit pectin

Instructions:

1. Gently crush 8 cups blackberries down to 4 1/2 cups volume.
2. Add applesauce and jalapeño peppers and stir to combine.  I can’t tell you when or why I started the practice, but I’ve been adding unsweetened applesauce to my blackberry jam for years and find it improves both the taste and consistency of the jam.  Pinky promise.
3. In a separate bowl, measure 4 cups organic cane sugar.
4. Transfer 1/4 cup of sugar to a second bowl and add fruit pectin. Stir to combine.
5. Transfer berry mixture and pectin/sugar mixture to a heavy sauce pan and stir to combine.
6. Squeeze in the juice of one lime.
7. Heat to boiling, stirring constantly.
8. When berry mixture comes to a full rolling boil, add remaining sugar and cook at a full boil for one minute.
9. Remove from heat and transfer jam to 1 cup canning jars, leaving a scant 1/2 inch of headspace. Wipe rims and add lids and bands.
10. Process in boiling water bath for 10 minutes, adjusting processing time for high altitudes if necessary (see USDA link below).
11. Remove jars from water and allow to cool on countertop.  Listen for the satisfying “ping” as the jars seal, and test the seal when jars have cooled to room temperature by gently pressing the center of the lid.  A properly sealed jar will not give or spring back.
12. Store in a cool dark place.   Product freshness begins to decline after one year.

See USDA Complete Guide to Home Canning for additional details on water bath processing.