This Blackberry Jalapeno Jam has the perfect blend of sweet and spicy flavors! Easy to make with just four simple ingredients, this tasty spread is great for adding a little kick to your meals!
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One of my favorite times of the year is when fresh berries are in season! I usually stock up when they’re at their peak so I can enjoy all the berry goodness while it lasts.
My family and I love adding fresh berries to our cereal, oatmeal, yogurt, salads, or just having a bowl of them with a dollop of whipped cream.
While those are all great ways to use berries, I find that they also make the most delicious jam! The best part is that the jam will keep for a few months in the fridge, so you can savor that berry freshness even longer.
Sometimes, I like to add jalapenos to my jam like I did with this blackberry jam recipe. I find that the hint of heat from the jalapenos perfectly balances the sweet, fruity flavor of the berries.
For more sweet and spicy jam blends, be sure to check out my Raspberry Jalapeno Jam and Peach Jalapeno Jam next.
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Ingredients
Here's a look at the simple ingredients you need to make this blackberry jam recipe without pectin.
- Fresh Blackberries: Be sure to clean the blackberries and pat them dry before using.
- Jalapeno Peppers: Remove the seeds and the membranes from the jalapenos to keep the jam from becoming too spicy.
- Lemon Juice: I recommend using freshly squeezed lemon juice which adds acidity to balance the flavors of the jam.
- Sugar: I used white granulated sugar to sweeten the jam.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Blackberries: Try mixing up the flavor by using other berries along with the blackberries such as blueberries, raspberries, or strawberries.
- Sugar: Use raw cane sugar or coconut sugar in place of the granulated sugar for a refined sugar-free jam.
- Jalapenos: Like more heat? Try using a hotter pepper variety such as habaneros or try including some or all of the seeds from the jalapenos.
How to Make Blackberry Jalapeno Jam
Get started by gathering your ingredients and ensure you have some clean glass jars for the finished jalapeno blackberry jam.
Step 1: Combine the ingredients. Add all of the ingredients to a large saucepan and stir until combined.
Step 2: Start cooking. Cook over medium-high heat, stirring constantly, until the berries begin to burst and the sugar is dissolved.
Step 3: Press the berries. Use a potato masher or the back of a spoon to press down on the berries until they are smooth.
Step 4: Continue cooking. Increase the temperature slightly and continue to cook until the jam reaches 220° F, stirring frequently.
Step 5: Store the jam. Remove the jam from the heat and allow it to cool slightly before transferring into the storage jars.
Serving Suggestions
There are so many great ways to use this blackberry jalapeno jam! Here are some ideas:
- Spread some cream cheese and jam on toast, a bagel, or an English muffin.
- Swirl some jam into your morning oatmeal or Greek yogurt.
- Top these Oat Milk Pancakes or Belgian Waffles with some jam and serve with this Air Fryer Turkey Bacon on the side.
- Serve it as part of a meat and cheese board along with a variety of crackers.
- Mix some jam with the barbecue sauce in these Air Fryer BBQ Chicken Wings or these Smoked Chicken Legs to change up the flavor.
Expert Tips
- Check the temperature with a candy thermometer: I find that using a candy thermometer helps to ensure that the consistency is perfect when making a pectin-free jam like this one.
- Choose ripe blackberries: They should be plump, firm, and dark black in color.
- Adjust for spiciness: My jalapenos after chopping measured about ¼ cup. Feel free to adjust the amount to taste for spiciness.
- Store in the refrigerator: Store the jam in sealed jars in the refrigerator for up to three months. You can also freeze the jam in freezer-safe containers for up to a year.
Recipe FAQs
The trick to making jam without pectin is cooking the fruit and sugar mixture long enough for it to thicken up. In this recipe, the mixture cooks for 25-30 minutes.
Yes, you can use frozen blackberries if fresh ones aren’t available. If you plan to freeze fresh blackberries to make jam in the future, it is best to freeze them when they are at their peak. Be sure to thaw and drain the blackberries before using.
As this is not a canning recipe, It is important that the jam is refrigerated or frozen to avoid the growth of bacteria and mold.
This recipe makes 12 (2-ounce) servings or 24 (1-ounce) servings of jam. It will fill 3 (8-ounce) jars.
Fresh Berries Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Blackberry Jalapeno Jam
Ingredients
- 4 cups fresh blackberries cleaned and dried
- 3 fresh jalapeno peppers seeded and finely chopped (about ¼ cup- adjust to taste for spiciness)
- ¼ cup freshly squeezed lemon juice
- 4 cups white granulated sugar
Instructions
- In a large sized saucepan, combine all ingredients and stir until fully combined.
- Heat over medium high heat and continue to stir until the berries begin to burst and sugar is dissolved.
- Use a potato masher, or the back of the spoon to press the berries until smooth.
- Increase the temperature slightly and cook until the jam reaches 220 degrees, stirring every few minutes. This will take about 25-30 minutes.
- Remove jam from heat and allow to cool slightly, before transferring to jars for storage.
Notes
- Yield: This recipe makes 3 (8 oz) jars which is abut 12 (2 ounce) servings or 24 (1 ounce) servings.
- Check the temperature with a candy thermometer: I find that using a candy thermometer helps to ensure that the consistency is perfect when making a pectin-free jam like this one.
- Choose ripe blackberries: They should be plump, firm, and dark black in color.
- Adjust for spiciness: My jalapenos after chopping measured about ¼ cup. Feel free to adjust the amount to taste for spiciness.
- Store in the refrigerator: Store the jam in sealed jars in the refrigerator for up to three months. You can also freeze the jam in freezer-safe containers for up to a year.
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