Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup(s) apple cider vinegar
  • 5 medium jalapeno peppers
  • 1 - poblano pepper
  • 1 - bell pepper
  • 6 cup(s) sugar
  • 1/8 teaspoon(s) salt
  • 18 ounce(s) blackberries
  • 6 tablespoon(s) powdered pectin

Instruction

  • You can adjust the heat of the jelly by removing the seeds from the jalapenos. I like the sweet heat of them in this jelly so I keep them.
  • Finely dice the jalapenos. I don't have gloves so I just use a sandwich bag over my hand to avoid touching the peppers while dicing them.
  • Finely dice and seed the poblano and bell pepper.
  • In a large dutch oven, heat cider vinegar and sugar on medium heat until sugar has dissolved.
  • Add peppers and cook until boiling.
  • Add berries and sprinkle pectin over mixture and stir in a tablespoon at a time.
  • Boil for 5 minutes.
  • Ladle into hot sterilized jars and boil for 10 minutes. Remove and let set for 24 hours before tasting. This will make great holiday gifts. Not only is it great with cream cheese and crackers, but it pairs very well with chicken. Grilled chicken wings tossed in the jelly is amazing! Enjoy