Blackberry Jalapeno Jelly is a great recipe to make if you love sweet and spicy flavor combinations. This jelly can be used as an accompaniment for any dish or served on its own. If you are not sure how much of the jalapeno pepper to use, start with 1/2 teaspoon of the seeds included in the pepper. Then taste it after it has been cooked down and see if you want more heat!
This blog post intro paragraph uses humor and clever wordplay which makes this intro engaging. The blogger could also mention that this recipe is good for those who like sweet and spicy flavors because they will enjoy this jelly when paired with food or eaten alone.
prep: 30 mins cook: 10 mins total: 40 mins Servings: 72 Yield: 4 1/2-half-pint jars
1 green jalapeno pepper, minced
½ cup white sugar
1 (1.75 ounce) package powdered pectin
1 red jalapeno pepper, minced
3 ½ cups white sugar
4 cups blackberry juice
5 half pint canning jars with lids and rings
Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together 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.
Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Per Serving: 43 calories; carbohydrates 11.1g.