Best 5 Double Berry Jalapeno Jam Recipes

JALAPENO JAM

Steps:

• Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
• Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
• Add the jalapenos, stems removed, to your blender and pulse until they are coarsely chopped.
• Add the jalapenos, sugar, pectin, vinegar and salt to your deep stock pot. Give it a stir to combine.
• Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
• Carefully remove the pot from the stove.
• Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
• Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
• Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
• Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
• Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.

JALAPENO STRAWBERRY JAM

Steps:

• Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BLACKBERRY JALAPENO JAM RECIPES RECIPE - (4.2/5)

Steps:

• Fill water canner half way with water and bring to a simmer. Sterilize your jars and lids and keep them warm for when you fill to prevent the jars from breaking. Mix Sure Jell packet and 1/2 cup sugar in a small bowl and set aside. Crush your black berries one layer at a time in a mixing bowl with the potato masher. You don't want to mash them so much it becomes think to where there isn't juice. Just enough to extract the juice. Place your cheese cloth (You will need 4 packages of cheese cloth or a roll of it. I found these in the automotive section in Wal-mart) in another bowl and pour the blackberries onto it. Tie up the corners (Or pull them up and twist them) and allow the juice to drip through into the bowl. (I use my glass 2 measuring cup) You can squeeze gently if you want to, but do not squeeze it so the berries get to compacted in the cheese cloth or it is hard for the juice to come through. This process can be tedious and take a while. Measure exactly 4 cups of juice and pour into a sauce pan. Note: you can rinse your cheese cloth out a few times and squeeze out excess water and reuse. You don't want to do this more than twice or you might get some of the fabric in the juice. Mix the black berry juice, pectin mixture, the red and green jalapeno, and butter into your sauce pan and bring to a rolling boil on high heat that doesn't stop boiling when you stir it. Stir in remaining sugar and return to a boil. Boil for 1 minute stirring constantly. Remove from heat and skim off any foam in the pan. To make sure that the jelly is of the right consistency, place a small saucer in the freezer. Remove, once cold, and put a small amount of jelly on the plate. Run your finger or spoon through it and if it doesn't flow back into the other liquid then your set! Fill jars up to 1/4 inch from the rim. Wipe off the brims of the jars and place the lids and rings on the jars. Put the jars on the rack in your water canner and lower into the water. Process for 5 minutes. Remove the jars from the water and let cool on a towel. Once the jars are cool, gently press on the lids to make sure they don't pop back. If they do they aren't sealed. Variation: Mix the pectin and cornstarch with 1 cup of sugar in a bowl. Stir the blackberries, pectin mixture and peppers in a saucepan. Bring to boil for 1 full minute. Add the 7 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1-3 minutes Remove from heat. Ladle into sterile jars and seal them in a hot water bath for 15 minutes.

JALAPENO BERRY JELLY

Steps:

• Puree peppers with some of the apple cider vinegar. Keep seeds in 4 peppers for heat. You can seed all for less heat or leave more for more heat. Add to a 4 cup measuring cup with remaining cider vinegar.
• Crush berries and add to the 4 cup measuring cup with the peppers and vinegar, so it all equals 4 cups. (You can tweak this to taste. To make it less warm, cut back on the peppers and add more berries. Just have 4 cups of produce/vinegar to add to pot with sugar.).
• Add sugar to 8 quart pot. Add jalapenos, berries and vinegar mixture to sugar. Cook to full hard rolling boil where you can't stir it down. Boil for 10 minutes. Carefully time this.
• Add 1 packet of fruit pectin to hot jam. Stir and boil for 1 more minute. Remove from heat.
• Fill hot clean jars and seal with warm canning lids and rings. Leave 1/4 inch head space in the jars. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes then turn right side up for storage.
• (She notes that she does not use a water bath and has great success with this jelly recipe.).

SURE.JELL DOUBLE-BATCH STRAWBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 10 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)