Blackberry Patch Raspberry Pepper Preserves

[Elia Khensamphanh]

Howeveronce the burn faded, I realized that there was something about the way the raspberry and the peppery heat went together that made me want to try it in my own kitchen. The recipe that follows is my take on what I discovered is a popular and fairly common combination of raspberry and jalapeno.

Marisa McClellan is a food writer, canning teacher, and dedicated small batch canner who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, titled Food in Jars: Preserving in Small Batches Year-Round, is now available.

I too love raspberry jalapeno but a couple of years ago I found a local vendor selling blackberry serrano jam. Oh my. A bit more intense flavor and just a bit hotter. We love it mostly served simply over a round of brie or a block of cream cheese with crackers and do the same with the raspberry/jalapeno. The best quick appetizer ever!

Just found this recipe browsing through your recipe page and it sounds so great! I make jalapeno jelly every year, but I love the addition of raspberries and how that would change the flavor and make it a bit more tart.

of course like your web-site however you have

to check the spelling on quite a few of your posts.

A number of them are rife with spelling issues and

I in finding it very troublesome to inform the truth on the other hand I will definitely come back

again.

Canning raspberry jalapeno jam is an excellent method for preserving the berry harvest. However, not every raspberry pepper jam is equal in flavor. A delicious raspberry jalapeno jam recipe makes for a great cheese topper and gift. Do not hesitate in making this tasty recipe.

The very first item I canned was, believe it or not, raspberry jam. I remember the day clearly. Nerves had settled in and I was perspiring more than I ever had in my life, but I swore that it was going to be delicious.

The canning bug hit and there was no stopping at this point. By the end of summer the simple raspberry jam I made had morphed into something more. Something spicier. Something beyond delicious. A raspberry jalapeno jam recipe was created.

In fairness to the children, especially the ones who adore Anne of Green Gables, a kid friendly raspberry cordial is a great option. Feel free to make this recipe shelf stable by using a steam canner or hot water bath canner.

Presentation is vital to many, especially those who enter canned goods into fairs. Canning raspberry jalapeno jam allows the peppers to float throughout the jam. The process is tricky, but it can be achieved.

Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Raspberries are naturally high in pectin, making the use of a powder or liquid pectin product unnecessary. However, with the addition of pepper the stability of the product is at times unstable. Meaning, the raspberry jalapeno jam has a small percentage of not setting due to the pepper.

Canning raspberry jalapeno jam requires the use of a steam canner or hot water bath canner. A steam canner is a very efficient tool used for canning high acidic foods. This canner processes canned goods using 2-inches of water and the use of steam.

This is a no pectin recipe, however, if setting issues should occur, reprocess the jam with a low sugar pectin making sure to not add additional pectin. Use a candy thermometer to check for jelling. Adjust the amount of jalapeno peppers as needed. For a spicy jam, seeds can be added to the jam.Fresh or frozen raspberries may be used.

Honey, like sugar is a natural preservative. However, for those who not which to have the flavor of what they are preserving altered then sugar is a great option. Honey WILL alter the flavor of the food being preserved. The choice is up to the individual preserving foods.

I increased the acidity level because I added jalapenos to the recipe. A traditional raspberry jam does not need lemon juice. You can test the pH balance (these are sold at various locations) to see if it meets the guidelines of safe canning or not.

You can run the raspberries through a food mill and could remove seeds, but yes, at that point it would be best to add pectin. How much is going to be a guessing game on how many seeds you were able to remove. Good luck!

I want to make this for wedding favors in 4oz jars. I have never canned before but found your recipe and you instant pot steam canning video separately. How does the smaller jar size affect the process time and can I use the solids that do not have separate bags? How does that change the canning process?

I made the blackberry jalapeo jelly today and it is divine! I had tons of jalapeos still in my garden and wanted something other than pepper jelly. This was the ticket! Thank you so much for sharing the recipe and especially including the printable labels. That was indeed a nice touch!

Hi Lorraine! Yes, I chopped the peppers into very small chunks before adding them to the mixture. It gives the jelly a really nice texture in my opinion. I hope that clears things up a bit and I hope you enjoy!

I love this recipe! Made it and it turned out wonderfully! I am about to make a second batch! Faith asked above if you could use powdered pectin. I made it with powdered pectin. The conversion is 2 tbsp to one packet of liquid, add it at the beginning of the recipe instead of the end of the recipe.

Thank you! I have an abundance of jalapeos this year so I tried this. It was a big hit! I have made 2 batches plus I have made a batch with strawberries and one with blueberries. I think the Blueberry is my new favorite. It is so good with goat cheese or Brie and crackers with wine or even simply on a biscuit. Thanks again for the great taste combo!

Found this at just the right time. Thank you. My husband decided while I was doing blackberry jam and pepper jelly that he wondered what the combination would be like.lol we have peach/pepper jam and love it. gift from friend. So now I can surprise him with his blackberry-pepper jelly.

Wow! This looks delicious. I have sooo many blackberries and need a new recipe. Looking forward to making and eating this. I see you are from USA. Wondered if you could share the oz/ml of the liquid pectin and perhaps the brand you use allowing us foreigners to buy the correct amount.

Hi Kim! Thank you so much for your kind words. I just pulled a packet out of my pantry and it says that each packet of liquid pectin is 6 fl oz, or 177 ml. You will need to use two packets for this recipe. I hope that helps, and I hope your batch is a success!

Made this last week. I used marionberries, jalapeos, & cayenne peppers from the garden. Wow, this jelly is so so good!! Brought a sample for my coworkers to try out. They want me to make another batch so they can have a jar to themselves! So glad I stumbled upon this recipe. Thanks for sharing this with us so we can create it ourselves!

This looks delicious! Im totally new to this and going to try this recipe as my first attempt at canning! So, this might be a silly question, but how much headspace is needed for this jelly? Also, instead of blending and straining, would juicing the blackberries and discarding the pulp suffice?

Thanks!

Just made your Blackberry Jalapeo jelly and it is wonderful.

However, I did have a bit of a problem when skimmed off the foam. There was a lot of clumped pectin. So, to fill my jars I strained the jelly to eliminate the clumps:!lost all the pepper bits.?I am new to jelly making, any advise you can offer would be appreciated.

I was really excited to try this recipe as one of my Christmas canning jellies and it was a terrible fail. We followed the directions to the tee and every jar is like syrup and not jam or jelly. The flavor is decent, but again, not one of the best we have ever made. Very disappointed.

Laura, Thank You for the swift reply. I printed out your printable tags on my card stock paper on my Color Laser Printer and cut them out to fit the tops of the jar lids, then glued them to the lids since I never keep them after the jar is empty.

Thank You so very much for letting me know how to Print my very own Labels, and YES, I will continue to follow you and your recipes on your site.

Well, Laura, I was looking for a Blackberry-Jalapeno jelly recipe and came across yours. I live in British Columbia, Canada and we have a ton of blackberry bushes at the end of our street. Because of the super hot summer the berries are big and fat. My husband and I have picked buckets of them. I have just taken the jars out of the water bath and they look wonderful. We will be enjoying this wonderful spread with family and friends at the campsite. Snickity Snacks at the campfire is so much fun. Thanks from Canada, this recipe is going in the family cookbook.

When i make this i tweak it a little bit and blend everything together and in my big kettle i have the 6 1/2 cups sugar waiting then i add my blended ingredients then just stir all around and i also add 1 habanero to it so its hotter for my hot batch

I just made this recipe and the apple cider vinegar in it was so overpowering that it gets you right in the back of the throat. I love jalapeo jams, but this one was terrible. I followed the recipe and directions to the T and everyone who tried it told me to throw it out. I may keep it to use as a marinade, but cannot use it as a jam.

For those of you that need convincing, think of pepper jelly (sweet, a tiny bit spicy and great for a million things) mixed with traditional blackberry jam (great for a few things). The results are a slightly spicy, sweet jam that will take your PBJ up a notch or two. (You can control how HOT you make this jam so if you like the flavor of jalapeno without the heat, you can do that too.)

3a8082e126