Blackberry Jalapeno Jam Recipe

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This Blackberry Jalapeno Jam recipe is the perfect summer jam. It has fresh blackberries, cherries, and jalapeno peppers. I love making jam and jelly with fresh garden peppers. And, when you’re cooking with jalapenos, you can adjust the heat by leaving out or keeping in the seeds.

Blackberry Jalapeno Jam Recipe With Fresh Peppers

Blackberry Jalapeno Jam

This blackberry jalapeno jam recipe is absolutely delicious on toast in the morning. Or, you can add a bit on top of cream cheese and crackers if you want to serve it as an appetizer at your next party. Or, if you’re from down south like my husband, you need to spread some on homemade biscuits.

This blackberry jam recipe is a wonderful way to use up fresh berries. We often go berry picking and I always end up picking more than we can eat fresh. While I do freeze some to bake with during the winter, I also enjoy making homemade jam. Have you tried my Apple Cinnamon Jam or my Cranberry Raisin Jam?

Blackberry Jalapeno Jam Recipe With Fresh Peppers

This blackberry jalapeno jam is not shelf-stable. The recipe does not include canning. You are simply placing it jelly or jam jars and sealing it with a lid. That means that you will need to keep it in the refrigerator. 

When I make homemade jam that isn’t canned, I often give the extras away as a gift. You can easily pair it with a loaf of homemade bread. Make sure that you include the recipe for each on a recipe card. This makes a nice hostess gift during the summer when you go to parties or events. Or, you can make it in the winter and give it as a Christmas gift.

Blackberry Jalapeno Jam Recipe With Fresh Peppers

Does this jam use pectin?

Yes. If you want this jam to thicken properly, you will need to use one package of Certo fruit pectin. I usually keep a few packages on hand during the summer so when I’m inspired to make jam or jelly I don’t have to run to the store to get it. 

What do I need to make blackberry jalapeno jam?

You will need an Instant Pot and an immersion blender

Blackberry Jalapeno Jam Recipe

Can I use other berries?

Yes, you can use other types of berries if you don’t have blackberries. Why not try a raspberry jalapeno jam or strawberry jalapeno jam instead? Or, try a blueberry jalapeno jam if you have blueberries. Just substitute the same amount of berries as you would for blackberry jalapeno jam.

blackberries, cherries and jalapeno peppers

How hot is this?

How hot this blackberry jalapeno jam recipe is all depends on how many jalapenos you put in and whether you add the seeds. If you want a spicy berry jam, keep the seeds in. If you don’t, keep the seeds out. It has a nice kick but is not overwhelming.

Blackberry jalapeno jam ingredients

  • 5 whole Jalapeno Peppers, seeded and chopped
  • 2 cups Blackberries, washed and pat dry
  • 2 cups cherries, stem and seed removed
  • 4 cups Granulated Sugar
  • 2 cups Apple Cider Vinegar
  • 1 package Certo Fruit Pectin

step by step photos to make this recipe

Blackberry jalapeno jam directions

  • Mix the cherries, blackberries, and jalapeños with sugar in the Instant Pot.
  • Let them sit for 30 minutes.
  • Add the Apple cider to the fruit mixture and stir to combine.
  • Close the lid on the instant pot and close the valve to the sealed position.
  • Set the Instant Pot to manual for 1 minute.
  • Release pressure naturally for 15 minutes.
  • Carefully release the valve and remove the lid.
  • Using a hand blender blend and mash the mixture until well mixed.
  • Turn Instant Pot to ‘saute’ function and allow the pepper jam to come to a boil.
  • Add your pectin to the Instant Pot and mix to combine.
  • Allow it to simmer for 2-3 minutes or until slightly thickened.
  • Turn the Instant Pot off.
  • Allow mixture to cool to room temperature.
  • Once cooled then pour into jars, and seal.

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Yield: 6

Blackberry Jalapeno Jam Recipe With Fresh Peppers

Blackberry Jalapeno Jam Recipe With Fresh Peppers

Blackberry Jalapeno Jam Recipe with Fresh Peppers

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 5 whole Jalapeno Peppers, seeded and chopped
  • 2 cups Blackberries, washed and pat dry
  • 2 cups cherries, stem and seed removed
  • 4 cups Granulated Sugar
  • 2 cups Apple Cider Vinegar
  • 1 package Certo Fruit Pectin

Instructions

  1. Mix the cherries, blackberries, and jalapeños with sugar in the Instant Pot.
  2. Let them sit for 30 minutes.
  3. Add the Apple cider to the fruit mixture and stir to combine.
  4. Close the lid on the instant pot and close the valve to the sealed position.
  5. Set the Instant Pot to manual for 1 minute.
  6. Release pressure naturally for 15 minutes.
  7. Carefully release the valve and remove the lid.
  8. Using a hand blender blend and mash the mixture until well mixed.
  9. Turn Instant Pot to ‘saute’ function and allow the pepper jam to come to a boil.
  10. Add your pectin to the Instant Pot and mix to combine.
  11. Allow it to simmer for 2-3 minutes or until slightly thickened.
  12. Turn the Instant Pot off.
  13. Allow mixture to cool to room temperature.
  14. Once cooled then pour into jars, and seal.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 105Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 26gFiber: 1gSugar: 24gProtein: 0g

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If you make this, tag me on Instagram so I can see (@ellenblogs)

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