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This Blackberry Jalapeno Jam brings the vibrant sweetness of blackberries together with jalapeno’s lively heat for a memorable spread that instantly brightens breakfast or elevates a simple snack. With just four ingredients and thirty-five minutes start to finish you have a jewel-toned jam that draws compliments every time. I can still remember the first time my kitchen filled with sweet-tart berry aroma and a little jalapeno tingle in the air—now it is hard to imagine summer without a jar in the fridge.
I made this for a backyard brunch and everyone reached for seconds the way the spicy warmth sneaks in after each fruity bite is unforgettable. From grilled cheese to breakfast toast it earns a regular spot on the table.
Ingredients
- Fresh blackberries: select those that are plump dark and unblemished for maximum flavor
- Fresh jalapeno peppers: seed and finely chop for a clean heat balance use firm glossy peppers
- Freshly squeezed lemon juice: gives the jam brightness and preserves color choose lemons that feel heavy for their size
- White granulated sugar: not only sweetens but helps set the jam use high quality pure cane sugar for cleanest taste
Step-by-Step Instructions
- Prepare the Ingredients:
- Rinse and gently dry blackberries remove any soft spots or stems chop jalapenos removing seeds for less heat
- Combine and Start Cooking:
- In a large saucepan add blackberries jalapenos lemon juice and sugar stir until everything is well mixed
- Cook Down the Mixture:
- Set saucepan over medium high heat stir constantly as berries start bursting and sugar dissolves this should take about five minutes
- Mash the Berries:
- Use a potato masher or back of a spoon to press berries until mixture becomes mostly smooth keep stirring to prevent sticking
- Reach Jam Setting Point:
- Raise heat slightly keep cooking while stirring every few minutes until jam thickens and reaches two hundred twenty degrees on a candy thermometer expect this to take about twenty five to thirty minutes
- Cool and Store:
- Take the pan off heat once jam is thick and glossy let cool for ten minutes then carefully spoon into clean jars seal and refrigerate
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My favorite part is the bold ruby color from the blackberries which reminds me of childhood berry picking trips and I always love sneaking an extra spoonful right after filling the jars—just warm enough to enjoy the vibrant flavors.
Storage Tips
Keep the jam in tightly sealed jars and store in the refrigerator it will remain fresh and safe for up to three months If you have extra freeze it in small freezer safe containers this jam holds up in the freezer for a year Thaw in the fridge overnight when ready to use
Ingredient Substitutions
If you are sensitive to spice swap jalapenos for poblano peppers which are milder For a unique spin try combining blackberries with raspberries or blueberries Or for a floral twist add a teaspoon of grated ginger when you add the sugar
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Serving Suggestions
This jam is gorgeous on morning toast croissants or spooned over cream cheese and crackers It also shines as a special addition to grilled cheese sandwiches or as a glaze for roasted meats I love to serve a dollop alongside sharp cheddar on a cheese board
Cultural Context
Small batch berry jams have deep roots in American home cooking traditions The sweet spicy combo in this recipe draws inspiration from Southern preserves but pairs well with all kinds of world cuisines especially when you want a little zip with your meal
Frequently Asked Questions
- → How can I adjust the spiciness?
To increase or decrease the heat, simply add more or less diced jalapeno. Removing all seeds will make it milder, while extra pepper will add greater spice.
- → How do I know when the jam is ready?
Cook until the mixture reaches 220°F and thickens. The jam should coat the back of a spoon and will thicken further as it cools.
- → Can I use frozen blackberries?
Yes, frozen blackberries work well. Thaw and drain any excess liquid before using for best texture.
- → What are some serving ideas?
This jam is excellent on toast, biscuits, or bagels. Pair with cheese, spread over roasted meats, or use as a glaze for grilled chicken.
- → How should the jam be stored?
Once cooled, transfer to sealed jars. Refrigerate for up to three months, or freeze for longer storage.
- → Is pectin needed for this jam?
No added pectin is needed, as the mixture thickens naturally by cooking to the proper temperature.