Freezer Blackberry Pepper Jelly
With this easy Freezer Blackberry Pepper Jelly recipe, you can enjoy homemade blackberry jelly (with a little kick) without pressure canning or using the water bath method! Just store it in the freezer or fridge.
Servings: 5 cups
Calories: 1tablespoon
Ingredients
- 5 cups fresh blackberries (about 30 ounces or five (6-ounce) containers)
- 1 cup water
- 7 large jalapeno peppers (about ¾ cup seeded and minced)
- 5 cups granulated sugar
- ½ cup apple cider vinegar
- 1 (3-ounce) package liquid pectin (I used Certo)
Instructions
- Wash half pint jelly jars and lids (or whatever size you choose) with hot soapy water and let dry on a kitchen towel.
- Combine the blackberries and water in an 8 quart saucepan or pot. It needs to be at least 8 quarts because the mixture rises when boiling. Bring the mixture to a boil. Reduce heat and simmer 2 minutes.
- While blackberries are cooking, seed and mince the jalapeno peppers. Cut off the stem end of the jalapeno peppers and cut them in half. With a sharp paring knife, make lengthwise cuts on either side of the seeds to remove them and the membrane.
- After removing the seeds, cut the pepper halves into thin strips. Hold a few strips together with one hand, and cut into tiny pieces with a chef's knife with the other hand.
- Mash the blackberries in the pan with a potato masher or a large spoon. Strain the cooked blackberries through a large fine metal sieve or strainer in to a bowl.
- Press the back of a large spoon against the strainer to help mash the juice through the strainer. The goal is to get 2 cups of juice. See NOTES if you don't get 2 cups.
- Combine the blackberry juice, minced jalapeno peppers, sugar and vinegar in the same 8 quart pot. Bring to a rolling boil over medium-high heat, slowly stirring often, and boil 3 full minutes. Set a timer.
- Quickly stir in the liquid pectin and bring back to a boil, stirring constantly. Bring back to a rolling boil that can't be stirring down and boil 1 minute. Remove from heat and skim any foam that collects on top.
- Pour hot jelly into jars using a canning funnel if you have one. Wipe top of jars clean with wet paper towel and seal jars with lids.
- Let stand on a kitchen towel at room temperature for 24 to completely set up. I usually can't resist slathering some on a piece of toast if I have a tiny bit that won't fit in the jars!
- Label the jars with stickers or write on the lid. Store Freezer Blackberry Pepper Jelly in the refrigerator for 3 weeks or in the freezer for up to 1 year.
Notes
How to mince jalapeno peppers: The jalapeno pepper halves can also be pulsed in the food processor to achieve almost the same size and shape.
What to do if you don't get 2 cups blackberry juice: It's ok to add up to ¼ cup water, apple juice, cranberry juice or grape juice if you don't get quite 2 cups of blackberry juice.
How to thaw freezer jelly: Place in the refrigerator at least 24 hours to thaw before ready to serve.
Spicy Pepper Jelly: If you prefer your pepper jelly a little spicier, used hotter peppers like serrano peppers or stir in ½ teaspoon crushed red pepper flakes when you add the pectin.
