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Here’s a Blackberry Jalapeno Jam that’s got both a burst of berry sweetness and a sneaky jalapeno kick. In half an hour, and just four easy ingredients, you’ll whip up a jewel-bright jar that wakes up toast and snacks. I can still picture my kitchen swirling with that jammy berry scent and a zing of chile. Now I’ve always gotta stash a jar in the fridge for summer cravings.
I tossed this together for brunch out back—folks went for seconds and raved about the gentle heat that follows the fruity bite. It landed on my snack board and morning toast in no time.
Tasty Ingredients
- White granulated sugar: makes it sweet and gets the jam just right so use the purest cane sugar you can find
- Freshly squeezed lemon juice: brightens the flavors and keeps the color poppin’ pick heavy juicy lemons
- Fresh blackberries: go for fat dark glossy ones that aren’t squished for the best taste
- Fresh jalapeno peppers: slice and chop after getting rid of seeds for less heat grab shiny firm jalapenos
Simple Steps
- Chill and Pack Away:
- Once your jam is glossy, take it off the heat and let it chill ten minutes then pop it into clean jars and stash in the fridge
- Thicken Up:
- Turn up the heat just a bit, keep stirring, and cook till it thickens (about twenty-five to thirty minutes) or the temp’s two twenty on a candy thermometer
- Smash Those Berries:
- When the sugar’s gone and berries are bursting, press them with a masher or just a spoon so your mix looks mostly smooth and not too chunky
- Get Things Bubbling:
- Throw blackberries, jalapenos, sugar, and lemon juice into a big pot and stir everything together
- Get Stuff Ready:
- Pick through blackberries for stems and soft bits, rinse and dry them, then chop up jalapenos (ditch the seeds if you don’t want it spicy)
- Start the Cooking:
- Put the pot on medium-high and keep stirring while everything heats up and gets juicy (that’ll take about five minutes)
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The color is wild—deep and bright like the berries I picked as a kid. I always swipe a spoonful while it’s still warm, right out of the pot, because who can wait?
How To Store
Seal tight jars and keep ’em in the fridge so it stays good for about three months. Got leftovers? Freeze in small containers, because it keeps for a year in there. When you want some, just pop in the fridge overnight and you’re set.
Swaps & Twists
If you want less spice, use poblano peppers instead since they’re milder. Try mixing in raspberries or blueberries for a new flavor. Or shake it up with a little grated ginger when you pour in the sugar for that floral kick.
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How To Serve
Slather this on croissants, morning toast, or over a schmear of cream cheese with crackers. It’s next-level on grilled cheese too, or brush it on roasted meat. I always scoop some with sharp cheddar on a cheese board for extra pop.
Story & Background
Making berry-packed jams like this has been part of home kitchens for ages. The sweet-with-a-touch-of-heat idea comes from Southern traditions but honestly, this jam fits in with all kinds of meals when you want something a bit different.
Frequently Asked Questions
- → How can I adjust the spiciness?
If you want it hotter, add more jalapeno dice (leave in the seeds for extra heat). For a milder taste, skip the seeds or use a little less pepper.
- → How do I know when the jam is ready?
The jam's ready when it hits 220°F and looks thick. It should cling to your spoon and will set up a bit more after cooling.
- → Can I use frozen blackberries?
Frozen blackberries totally work—just thaw them first and pour off any extra liquid for best results.
- → What are some serving ideas?
Spoon it over bagels, biscuits, or toast. Try it with cheese, drizzle on chicken, or use it to jazz up roasted meats.
- → How should the jam be stored?
Let it cool, then pop into airtight jars. Keep in the fridge up to three months or stash in the freezer for longer.
- → Is pectin needed for this jam?
You don't have to add pectin. The jam thickens up by itself when you cook it down long enough.