Blackberry Jalapeño Jam

It was the end of August in Michigan when I first made this jam. My youngest and I had spent the morning picking wild blackberries along the edge of a quiet trail. We came home with hands stained deep purple and a bag brimming with tart, juicy berries. On the counter sat a basket of jalapeños from my neighbor’s garden. The combination wasn’t planned, but the result was unforgettable—sweet, tart berries with just a gentle hum of heat.

This Blackberry Jalapeño Jam is a little country kitchen, a little gourmet market. It’s bold enough to turn a simple cracker into something you can’t stop eating, yet refined enough to brush over lamb chops or swirl into brie.

What is Blackberry Jalapeño Jam?

It’s a small-batch fruit preserve made with ripe blackberries, sugar, lemon juice, and jalapeños. The blackberries provide a rich, deep flavor, while the jalapeños bring warmth without overwhelming the fruit’s sweetness.

Why You’ll Love This Blackberry Jalapeño Jam

• The perfect blend of sweet, tart, and spicy
• Works for breakfast, snacks, appetizers, or dinner glazes
• Stores well for months when canned properly
• Turns everyday foods into gourmet bites
• No pork, gluten, or dairy

Tips for Making the Best Jam

• Choose fully ripe blackberries for the sweetest flavor.
• Adjust jalapeño quantity based on your heat preference.
• Use fresh lemon juice—it brightens and balances flavors.
• Stir often to prevent scorching.

How to Make Blackberry Jalapeño Jam

Tools You’ll Need:

• Large heavy-bottomed pot
• Wooden spoon
• Potato masher
• Fine mesh strainer (optional for seedless jam)
• Sterilized glass jars with lids

Ingredients

• 4 cups fresh or thawed blackberries
• 2–3 jalapeños, finely chopped (seeds removed for less heat)
• 4 cups granulated sugar
• ¼ cup fresh lemon juice
• 1 packet (1.75 oz) fruit pectin (low-sugar or regular)

Step-by-Step Instructions

1. Prep berries: Rinse blackberries and remove any stems. If using frozen, thaw first for even cooking.
2. Mash fruit: In a large pot, mash berries with a potato masher.
3. Add jalapeños & lemon juice: Stir in chopped jalapeños and lemon juice.
4. Cook with pectin: Sprinkle pectin over mixture, stir, and bring to a rolling boil.
5. Add sugar: Stir in sugar all at once, return to a boil, and cook for 1–2 minutes, stirring constantly.
6. Test set: Drop a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
7. Jar & seal: Ladle into sterilized jars, wipe rims, seal, and process in a boiling water bath for 10 minutes.

You Must Know

• Pectin helps the jam set firmly, especially with blackberries’ lower natural pectin.
• Lemon juice enhances flavor and helps the pectin gel.
• Jalapeño heat mellows as the jam sits.

Top Tips for Perfecting Your Jam

• Don’t reduce the sugar too much—it affects set and safety.
• Taste before canning; you can add an extra minced jalapeño for more kick.
• Use a wide pot for faster evaporation and better texture.

Storing and Reheating Tips

• Store unopened jars in a cool, dark place for up to 1 year.
• Refrigerate after opening; use within 3–4 weeks.
• Warm gently before using as a glaze.

Helpful Notes

• For seedless jam, strain mashed berries before adding pectin.
• Mix into cream cheese for an easy dip.
• Brush over grilled meats for a glossy finish.

Tips from Well-Known Chefs

• Ina Garten recommends pairing spicy jam with sharp cheddar.
• Hugh Acheson uses fruit-and-chile jams as a base for vinaigrettes.

Common Mistakes to Avoid

• Overcooking after adding sugar—can lead to grainy texture.
• Skipping the lemon juice—may result in a runny set.
• Using underripe berries—less flavor and natural pectin.

FAQs

What do you do with blackberry jalapeño jam?
Spread on toast, pair with cheese, glaze meats, mix into salad dressings, or serve as a dip for fried foods.

Do blackberries need pectin for jam?
Yes, blackberries have some natural pectin but often benefit from added pectin for a firmer set.

Do I need to thaw blackberries before making jam?
Yes. Thawing ensures even cooking and allows juices to release for better consistency.

Why put lemon juice in blackberry jam?
It brightens flavor, adds acidity for balance, and helps the pectin gel properly.

Conclusion

This Blackberry Jalapeño Jam is a jar full of summer with a whisper of heat. Whether you’re gifting it or keeping it all to yourself, it’s bound to become a staple in your kitchen.

Blackberry Jalapeño Jam

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• Author: Kelly Merritt
• Total Time: 35 minutes
• Yield: 6 half-pint jars 1x

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Description

A sweet and spicy small-batch jam made with ripe blackberries, fresh jalapeños, lemon juice, and sugar. Perfect for toast, cheese boards, or as a glaze for meats.

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Ingredients

Scale 1x2x3x

• 4 cups fresh or thawed blackberries
• 2–3 jalapeños, finely chopped (seeds removed for less heat)
• 4 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 packet (1.75 oz) fruit pectin (low-sugar or regular)

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Instructions

1. Rinse blackberries and remove stems. If frozen, thaw first.
2. In a large pot, mash berries with a potato masher.
3. Add chopped jalapeños and lemon juice, stir well.
4. Sprinkle pectin over mixture, stir, and bring to a rolling boil.
5. Add sugar all at once, stir, and return to a rolling boil for 1–2 minutes.
6. Test set by placing a small amount on a chilled plate—if it wrinkles when pushed, it’s ready.
7. Ladle into sterilized jars, wipe rims, seal, and process in a boiling water bath for 10 minutes.

Notes

Tip: For a seedless jam, strain the mashed blackberries before adding pectin. Jalapeño heat mellows after the jam rests for a day.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 tablespoon
• Calories: 45
• Sugar: 11
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 12
• Fiber: 1
• Protein: 0
• Cholesterol: 0

Keywords: blackberry jalapeño jam, blackberry jam, spicy jam recipe, sweet and spicy jam

Kelly Merritt