Thursday, September 7, 2023

From Grandma's Kitchen - Blackberry Jalapeno Jam

Today was a busy day in my kitchen. I got the last of the tomatoes processed, and now that they are taken care of, I'm moving on to the things I love canning most, jam! I made Blackberry Jalapeno Jam, Cranberry Jalapeno Sauce and Pear Vanilla Jam. Like I said, I was busy!  I'll be sharing all of hese recipes with you in the coming days, but today I'll begin with my absolute favorite, Blackberry Jalapeno! This is wonderful on a biscuit, but even better served with cream cheese and crackers. Just open up a block of cream cheese, spoon a little jam over the top and serve with wheat thins! So good!

6 cups blackberries
1-3 jalapenos, seeded (Hot - do not seed / Med - seed half / Mild - seed all) and chopped
4 cups sugar
1 tablespoon lemon juice

Place all ingredients in a medium-sized, heavy bottomed saucepan. The jam will froth up while cooking so make sure to use a pan that is at least twice the size needed for the ingredients.

Stir together until well combined and crush berries with potato masher while heating over medium heat until the mixture reaches 220F. If you don’t have a thermometer, you can place a small plate in the freezer when you start cooking your jam. To check the jam, place a teaspoon of jam on the plate. If it gels immediately, the jam is ready. If it doesn’t, cook a few more minutes and try again. The jam should hold it's shape on the plate and slide v-e-r-y slowly when tilted.

When your jam is ready, remove from heat and pour into clean pint size jars. Place a lid on top of each jar and screw on band. If you are not canning (preserving) the jam, store in the refrigerator for up to 3 weeks.

If you are canning, place jars in a canning pot with enough water in it to completely cover the jar. Boil for 10 minutes, remove lid and let sit for an additional 5 minutes. Carefully remove from pot and allow to cool at room temperature for 24 hours. Check for seal. You will hear a pop if the lid sealed properly.

Do you like to can this time of year, and if so, what are some of your favorites? Share in the comments!


No comments: