BLACKBERRY JALAPENO JELLY
I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!
Provided by Gingerbreadgirlz
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 72
Number Of Ingredients 7
Steps:
- Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
- Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 11.1 g, Sugar 11.1 g
BLACKBERRY JALAPENO JAM RECIPES RECIPE - (4.2/5)
Provided by lorik
Number Of Ingredients 14
Steps:
- Fill water canner half way with water and bring to a simmer. Sterilize your jars and lids and keep them warm for when you fill to prevent the jars from breaking. Mix Sure Jell packet and 1/2 cup sugar in a small bowl and set aside. Crush your black berries one layer at a time in a mixing bowl with the potato masher. You don't want to mash them so much it becomes think to where there isn't juice. Just enough to extract the juice. Place your cheese cloth (You will need 4 packages of cheese cloth or a roll of it. I found these in the automotive section in Wal-mart) in another bowl and pour the blackberries onto it. Tie up the corners (Or pull them up and twist them) and allow the juice to drip through into the bowl. (I use my glass 2 measuring cup) You can squeeze gently if you want to, but do not squeeze it so the berries get to compacted in the cheese cloth or it is hard for the juice to come through. This process can be tedious and take a while. Measure exactly 4 cups of juice and pour into a sauce pan. Note: you can rinse your cheese cloth out a few times and squeeze out excess water and reuse. You don't want to do this more than twice or you might get some of the fabric in the juice. Mix the black berry juice, pectin mixture, the red and green jalapeno, and butter into your sauce pan and bring to a rolling boil on high heat that doesn't stop boiling when you stir it. Stir in remaining sugar and return to a boil. Boil for 1 minute stirring constantly. Remove from heat and skim off any foam in the pan. To make sure that the jelly is of the right consistency, place a small saucer in the freezer. Remove, once cold, and put a small amount of jelly on the plate. Run your finger or spoon through it and if it doesn't flow back into the other liquid then your set! Fill jars up to 1/4 inch from the rim. Wipe off the brims of the jars and place the lids and rings on the jars. Put the jars on the rack in your water canner and lower into the water. Process for 5 minutes. Remove the jars from the water and let cool on a towel. Once the jars are cool, gently press on the lids to make sure they don't pop back. If they do they aren't sealed. Variation: Mix the pectin and cornstarch with 1 cup of sugar in a bowl. Stir the blackberries, pectin mixture and peppers in a saucepan. Bring to boil for 1 full minute. Add the 7 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1-3 minutes Remove from heat. Ladle into sterile jars and seal them in a hot water bath for 15 minutes.
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
STRAWBERRY JALAPENO JAM
Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.
Provided by gailanng
Categories Strawberry
Time 1h
Yield 8 half pints approx
Number Of Ingredients 5
Steps:
- Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
- Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
- Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.
BLACKBERRY JELLY
This is the recipe I have been using for year. It comes from the Sure-jell pectin package. Here is how I do mine.
Provided by Kathy in Fla
Categories Jellies
Time 50m
Yield 6-8 half pints
Number Of Ingredients 6
Steps:
- FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
- FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
- Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
- Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
- Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
- Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
- Remove from heat and skim off any foam.
- Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
- Process in a hot water bath for 5 mins or use the inversion method.
- NOTE: All instructions are included with pectin.
- Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
- Have fun and enjoy!
SMALL BATCH BLACKBERRY JAM
I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.
Provided by mary winecoff
Categories Berries
Time 20m
Yield 1 pint
Number Of Ingredients 2
Steps:
- In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
- Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.
BLUEBERRY JALAPENO JELLY
Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!
Provided by ChefMamaBlogger
Categories Jellies
Time 1h30m
Yield 6 half pint jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
- In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
- Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
- Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
- Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
- Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
- Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
- If they do not pop, they are not sealed and will need to be refrigerated and used immediately.
Nutrition Facts : Calories 790.3, Fat 0.6, SaturatedFat 0.1, Sodium 43.9, Carbohydrate 204.3, Fiber 5.1, Sugar 179.8, Protein 1.2
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