Sweet Blackberry Jalapeno Jam (Print Version)

# Ingredients:

→ Jam Ingredients

01 - 4 cups white sugar (about 800 g)

02 - 60 ml fresh lemon juice

03 - 3 jalapeno peppers, finely diced and seeded, or less if you don’t want it very spicy (around 60 ml / 1/4 cup)

04 - 4 cups blackberries, washed and patted dry

# Instructions:

01 - Let the mixture cool off a bit before scooping it into your ready-to-go jars.

02 - Turn up the heat a little. Keep cooking and give it a mix every few minutes. You’re looking for about 220°F (104°C). It’ll take you 25 to 30 minutes.

03 - Grab a sturdy spoon or a potato masher. Press the berries down until things look mostly smooth.

04 - Keep things on medium-high heat. Stir now and then. Your sugar needs to vanish and berries will start popping open.

05 - Throw blackberries, chopped jalapenos, lemon juice, and sugar into a big pot. Give it a really good stir so it’s all mixed up.

# Notes:

01 - A candy thermometer helps you hit the magic spot for jams with no added pectin.

02 - Go for blackberries that aren’t mushy or underripe for the best taste and texture.

03 - Add more or less jalapeno, depending how hot you want it.

04 - Keep your jam in tightly closed jars in the fridge for as long as three months, or stash in the freezer for up to a year.

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