Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::72
Yield::4 (1/2 pint) jars
Ingredients
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1 (1.75 ounce) package powdered pectin
½ cup white sugar
4 cups blackberry juice
1 green jalapeño pepper, minced
1 red jalapeño pepper, minced
3 ½ cups white sugar
5 half pint canning jars with lids and rings
Directions
Mix pectin crystals with 1/2 cup sugar in a bowl. Stir blackberry juice, pectin mixture, green jalapeño, and red jalapeño together in a saucepan; bring mixture to a boil for 1 full minute. Add 3 ½ 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.
Recipe Tip
If you like it really hot, add one more pepper.