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INSTRUCTIONS:
1. In a large pot, gently mash the blackberries with a potato masher until they’re broken down but still a little chunky.
2. Stir in the chopped jalapeños and lemon juice. Bring to a rolling boil over medium-high heat, stirring constantly.
3. Add the pectin and stir until fully dissolved. Let it boil hard for 1 minute.
4. Add all the sugar at once, stir well, and bring it back to a full rolling boil. Boil for exactly 1 minute, stirring the whole time.
5. Remove from heat and skim off any foam from the top with a spoon.
6. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if you’re canning. Or just let them cool and keep in the fridge for up to 3 weeks.
The smell while this cooks is unreal. Sweet, fruity, with just a hint of that peppery warmth floating through the kitchen. It’s the kind of thing that makes people wander in asking what you’re making.
Try it on cream cheese with crackers. You’re welcome.
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