Blackberry chilli jam

    (26)
    40 min

    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!


    33 people made this

    Ingredients
    Serves: 72 

    • 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

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. 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.
    2. Ladle into sterile jars leaving 6mm headspace. Seal jars in a hot water bath. Refrigerate after seal is broken.

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (25)

    by
    42

    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.aspx Add 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  (Review from Allrecipes US | Canada)

    by
    25

    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  (Review from Allrecipes US | Canada)

    by
    22

    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  (Review from Allrecipes US | Canada)

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