About this recipe: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. Well...I spent the weekend creating my own. Good, quick and EASY! Goes great on crackers with soft cheese. Sweet with a warm bite! MMMM! I picked a bowl of blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more chilli. ENJOY!
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
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Method Prep: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.