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- Dish type
- Blackberry jam
I googled all the sites looking for a blackberry green chilli jam, to NO avail; all I could find was everyone looking for this recipe. ENJOY!
48 people made this
- 4 (13g) sachets powdered pectin
- 100g caster sugar
- 1L blackberry juice
- 1 fresh green or jalapeno chilli, minced
- 1 red chilli, minced
- 700g caster sugar
- 5 (250ml) jars with lids and rings
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Mix the pectin with 100g sugar in a bowl. Stir the blackberry juice, pectin mixture, green chilli and red chilli together in a saucepan; bring the mixture to the boil for 1 full minute. Add the 700g 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 6mm headspace. Seal jars in a hot water bath. Refrigerate after seal is broken.
Reviews & ratingsAverage global rating:(29)
Reviews in English (28)
I agree with JHala...I was shocked to see this recipe not set up. I reprocessed it and still no luck. I have fresh picked blackberries that I will be attempting another batch within the next day or two with my own modifications. I will say this the combination of the blackberries and jalapenos is fantastic. I used the failed, but flavorful batch, to poach our awesome local salmon in the oven. My husband LOVED it. I will reply back with what modifications I used to get this recipe to really ROCK.I'm back! Ok just follow this recipe fro Sure-Jell.http://www.kraftrecipes.com/recipes/surejell-blackberry-jelly-52038.aspxAdd the jalapenos with the pectin and butter and continue with the Sure-Jell directions. It came out EXCELLENT! I'm off to the store for some cream cheese and crackers...ta-ta!-30 Aug 2010
When I made this recipe and it turned out great. Instead of juicing the berries, though, I pureed them and strained out the seeds. It set up great.-01 Jul 2011
by Janet Cox Hala
I have been making jelly for 25 years and have had very few batches fail. I followed the recipe exactly. It did not even thicken up enough to call it syrup. The flavor was great so I will try to reprocess.-21 Aug 2010
Nigel Slater’s jam and pickle recipes
I love sitting in the kitchen, coffee in hand, listening to jam bubbling on the stove. Another day it may be the pickling liquor lined up for bottling figs or apricots with the sting of vinegar and spices in the air.
None of this means I’m the sort of person with a larder full of neatly labelled preserving jars, destined to last for months, if not years. I make preserves in small amounts, sometimes only a jar or two at a time. They don’t last long. They are not meant to. I want to get the same chutney or jam out of the cupboard day after day. I steep something in vinegar or mix it with sugar not purely to preserve it but to make something instantly delicious. Something for now, rather than later.
Preserving, at least for me, is not just the idea of using up a glut or keeping something seasonal in fine condition for longer. It is more about a change of character. Plums become silky and translucent when they are boiled with lemon, sugar and rosewater. Peaches (or figs, or pears) develop that teasing double edge of sour and sweet when stored in cider vinegar.
Wherever possible I keep my fruit jams and jellies soft in texture, more like a purée than a bouncing jelly. I prefer to make luscious, soft-set conserves rather than something purely for spreading on toast. Which is why they come out for sponge cakes and ice cream, to serve with cold roast meats and vegetables rather than just making an appearance of the breakfast table. Cold roast pork and plum conserve? Yes please.
I prefer my pickles simple rather a jumble of flavours. A few aromatics help, but they should never intrude. Peppercorns, coriander seeds, juniper berries, bay leaves, star anise and cinnamon are enough for me. I like to let the fruit and the vinegar work their magic together, almost unheeded.
Pickled fruits go far beyond the role of accompaniment. They can be part and parcel of a recipe, too. I like to slice them and toss with grain salads (pickled peaches, bulgur, parsley and halloumi perhaps) or add them to a dish of hot roast game (I very much recommend roast partridge and pigeon alongside a little pickled peach).
They also have much to contribute to a salad of grilled aubergine, parsley and labne, or tossed with grilled courgettes, spring onion and pumpkin seeds. And I can’t tell you how many of the pickled peaches we get through with an after-work bottle of icy beer.
Blackberry chilli jam recipe - Recipes
It’s blackberry season and this year our valley has a bumper crop. It seems everywhere we go there are branches bending over with the weight of ripe, luscious berries. Best part? They’re free!
Blackberries freeze well. I lay them out on baking sheets, freeze them, and then toss them in containers to be enjoyed in the winter.
We made our favourite hot pepper jelly this week. We devour dollops of this jelly on crostini smeared with chevre or cream cheese. Laura and I picked about two ice cream buckets full but we only needed about 10 cups to make 4 cups of juice for this jelly recipe.
- 2 ozs powdered pectin (1 packet)
- 1/2 cup white sugar
- 4 cups blackberry juice
- 1/2 cup lemon juice, strained
- 2 small Habanero peppers, finely minced
- 3 1/2 cups white sugar
- 5 half pint canning jars with lids and rings (or 10 1/2 cup (125 ml) jars
1. Crush 10 cups of freshly picked and washed blackberries. I just use a potato masher. Spoon them into jelly bags and let them sit and drip overnight, or for at least 2 hours. Resist the urge to squeeze the last bit of juice out of the berries as this will cloud your jelly. If you don’t have enough juice, you could always stretch it by replacing some of it with clear unsweetened apple juice.
2. Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, lemon juice, pectin mixture, and finely minced Habaneros in a saucepan bring the mixture to a boil for 1 full minute. Add the 3 1/2 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.
3. Ladle into sterile jars leaving 1/4 inch head space. Seal jars and process in a hot water bath for 10 minutes. Carefully remove from the canner and leave undisturbed for 24 hours. Refrigerate jelly after seal is broken.
Fire in your mouth–so good.
- 4 cups of blackberry juice (36 oz of blackberries made 2 cups of juice for me. So about 72 oz of blackberries. That is 6-7 of the 12 oz containers.)
- 1/2 cup white sugar
- 1 green and 1 red jalapeno minced
- 3 1/2 cups white sugar
- 1 box sure-jell pectin
- 1/2 teaspoon butter
- Makes about 10 – 12 half pint jars
- 2 packages powdered pectin
- 3 tablespoons cornstarch
- 1 cup white sugar
- 8 cups smashed blackberries ( I used a potato masher)
- 6 peppers, minced
- 7 cups white sugar
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.
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.
Super easy blackberry jam recipe
I love cooking but I have a surprisingly low tolerance for faff – particularly faff involving large quantities of sticky substances that need to sit for a long amount of time. I’m also very clumsy, live with an equally clumsy boy, and have less than graceful pets. In other words, preserves that involve the use of jelly bags are not for me.
Most blackberry jam recipes are more like blackberry jelly recipes – they involve straining out the juice and using that to make to the finished pulp-free seedless product. However, if you don’t mind partial berries and seeds, this blackberry jam is super easy and tastes really, really good!
Super easy blackberry jam recipe
1kg of fruit – blackberries and peeled/cored apples (see note #1 below)
1kg of jam sugar (see note #2 below)
1 lemon (see note #3 below)
100ml of water
0. Prepare some jars by washing them in hot soapy water, rinsing them, then putting them in a low oven (no higher than gas mark 2/150C/300F ish) for about 20 minutes. You want them still to be warm when you’re using them but they need to have cooled a bit so you can handle them.
1. Thorough wash the blackberries to remove as many seeds/bugs as possible. Manky or mouldy berries should be removed but slightly crushed and red ones are fine – the red ones contain more pectin.
2. Peel, core and dice the apple into small chunks. Half an inch/1cm square ish.
3. Juice the lemon and discover whether or not you have any tiny cuts on your fingers that you hadn’t noticed until then. If you find you have some, scream in pain.
4. Put the blackberries, apples, lemon juice and water into a large, heavy bottomed saucepan. The pan needs to be at least twice the height of the contents so far so it doesn’t boil over when you add the sugar. Place the pan on a medium heat and simmer for 15 minutes until the apple is squishable and the berries have started to break apart.
5. Using a potato masher (or the like), mash the mixture to squash the fruit into smaller segments. We’re not aiming for a completely smooth spread but mashing will make sure, for example, the apple is evenly distributed throughout.
6. Add the sugar to the goopy fruity mix and quickly bring to the boil. Keep at a hard boil for at least 5 minutes, until the jam has reached setting point (see note #4).
7. Once the jam has reached the setting point, ladle it into your nice warm, sterilised jars. A jam funnel is very useful to stop it going everywhere – if you’ve not got one, improvise by cutting the top off a plastic bottle (a milk or 2ltr juice/pop bottle).
Note #1: I hate recipes that say precise amounts of foraged ingredients because I rarely go out with a set of scales. For this recipe, you need between 500-800g of blackberries then just make up the rest of the kilogram with apples. 800g of blackberries gives a very berry-y jam 500g less so but still good. Just use what you’ve got. (The weight of the apple should be the prepared weight.)
Note #2: Given the pectin in the apples, you could probably get away with granulated sugar here, not jam sugar (jam sugar has added pectin in it). Jam sugar results in a really sturdy jam.
Note #3: There is no note for this one, I just didn’t want the lemon to feel left out of the footnotes.
Note #4: There are several ways to find the setting point of jam. The most common is to chill a saucer in the freezer then when you think the jam might be ready, dollop a little jam on the saucer. Place it back in the freezer for a minute to chill it down, then drag your finger lightly across the surface. If it wrinkles, it’s ready if it’s like putting your finger through ketchup, keep boiling it for a couple of minutes and repeat until it does reach that point.
Have you made this? What did you think? I’d love to hear your thoughts!
Blackberry, apple & chilli chutney recipe
This made about 1500ml of chutney. You can scale the recipe to suit the amounts you have available.
700g freshly picked blackberries, stalks removed and washed
700g apples washed and roughly chopped, including skin, cores and pips*
1 tbsp vegetable or rape seed oil
2 tbsp brown mustard seeds
2 or 3 (or more) fresh chillies, finely chopped (you could use dried too)**
2 red onions (about 150g) peeled and finely chopped
2 or 3 (or more) garlic cloves, peeled and finely chopped or grated with a medium microplane
30g fresh root ginger, scraped and finely chopped or grated with a medium microplane
300ml best quality cider vinegar (I’ll do a post soon on how to make this – so easy)
300g sugar (I used golden caster sugar)
1 tbsp ground mace
*I used some windfalls from a cooking apple tree, crab apples would be good too. Use what you have available.
**A tip prompted by feedback from an early maker of this recipe. You need to judge the heat of the actual chillies you are using to make sure you don’t overheat the chutney. Have a little taste of the chillies first and make a judgement about the total quantity. Chilli heat varies so much that it’s impossible for me to give a precise quantity.
Blackberry jam is super easy because you don’t have to cut or peel the fruit, just wash and mash. I wanted to make a low sugar jam. Most low sugar recipes still call for 4 cups of sugar, but that just seemed like a lot, so I went with less.
First I got my resources together. The two that I pulled from were how to make blackberry jam from PickYourOwn and the SURE.JELL for less or no sugar needed blackberry jam recipe. I followed the canning directions, but basically added sugar to the taste I liked.
If you love jams that aren’t overly sweet, do check out my easy strawberry chia jam too!
I used wild blackberries Jacob and I picked together, which I hear have more seeds in them than store bought berries. I didn’t remove any seeds, and the jam was definitely a bit seedy. We still like it and have been eating it, but next time I might follow the steps for how to remove half the seeds. It’s all based on taste though, make it how you’d like to eat it!
Diabetic Jam and Jelly Recipes
Don’t let that amazing fruit harvest go to waste – and don’t make a batch of jam that you can’t enjoy! This collection of diabetic-friendly jam and jelly recipes include strawberry jam, blueberry jam, raspberry jam, mixed berry jelly and more. There are low-sugar and sugar-free options when making diabetic jam and jelly, and these recipes use different kinds of sweeteners.
You’ll also find nutritional information for each of these recipes to help make your meal planning easier. And if you don’t want to can the jam or jelly, you can usually freeze it or keep it in the refrigerator instead.
Have you ever wondered what the difference is between jelly, jam and preserves? They are all made from fruit mixed with sugar and pectin, but the form of the fruit is different. Fruit for jelly comes in the form of fruit juice. Fruit for jam comes in the form of fruit pulp or crushed fruit. Fruit for preserves comes in the form of chunks in a syrup or a jam.
Savory Jam is the Fastest-Growing Condiment, According to Research
When you're canning up the last of your garden's bounty this summer, try branching out from your typical blueberry jam routine. Savory jams&mdashmade from unexpected produce like tomatoes and peppers&mdashare quickly growing in popularity.
NPR reports that savory jams bumped Sriracha from its top spot as the fastest-growing condiment for sandwiches and burgers in 2015, according to Datassential, a company that studies menu trends (side note: How do we get a job studying condiment trends?). Bacon jam was the most popular kind (of course), with tomato jam coming in second.
Curious to try out this trend? Here are some of our favorite savory jam recipes:
This homemade sweet-and-spicy jam from Carla Hall's Carla's Comfort Foods, is delicious spread on buttermilk biscuits or fried chicken.
You only need a few slices of bacon, half a yellow onion and 10 dates to make this life-changing condiment that will make your eggs so much better.
Preserve a bit of your tomato garden for the winter with this fancier take on basic ketchup.
Spread this sweet-and-spicy jam over cream cheese for the ultimate party dip.
This chutney-like spread tastes amazing with cheese and crackers as well as on top of turkey burgers.
Home Made Pectin Stock
You can make your own pectin stock if you wish, usually from cooking or crab apples. Crab apples are excellent for making this stock. Redcurrants and gooseberries can also be used to make pectin stock.
- Take about 1.8 kg (4lb) of washed cooking apples or crab apples. Slice and place in a stainless steel or enamel saucepan. Don’t peel or bother coring, removing the pips etc. Just cover with water and bring to the boil. Simmer until the apples are mushy and then strain through a metal sieve, pushing much of the pulp through into another pot.
- Leave this overnight and the next day bring back to the boil and reduce the liquid by half.
- Your home made stock will keep for a couple of days in the fridge. You can freeze it but freezing reduces the its effectiveness. You can also bottle your stock for storage.
As a rule, use about 285 ml (½ pint) of your stock per 1.8Kg (4lb) of fruit very low in pectin like strawberries, less with medium level fruits.