Homemade Blackberry Jalapeno Jam Recipe Sweet Heat Preserve

Instructions:

1. Sterilize jars and lids if preserving long-term. Mince the jalapeños, ensuring seeds and pith are removed for milder heat, or left in for a proper kick. Measure all other ingredients.
2. In the cooking pot, gently combine the blackberries, sugar, and minced jalapeño. Let this mixture sit at room temperature for 30 minutes to draw out the berry juices (maceration).
3. Place the pot over medium-high heat. Stir constantly until the sugar is completely dissolved and the mixture begins to bubble vigorously.
4. In a small bowl, whisk the pectin powder thoroughly with the 1/4 cup of water until smooth. Pour this slurry into the rapidly boiling fruit mixture, stirring continuously for one full minute.
5. Bring the mixture back to a rolling boil (a boil that cannot be stirred down). Add the lime juice. Continue to boil hard, stirring frequently to prevent scorching, for 10–15 minutes until the mixture thickens significantly.
6. Perform the 'wrinkle test': Drop a teaspoon of hot jam onto a cold plate kept in the freezer. If the jam wrinkles when pushed with your finger, it has set. If runny, boil for another 3–5 minutes and test again.
7. Remove the pot from the heat. Use a spoon to skim off any surface foam. Ladle the hot jam carefully into the prepared jars, leaving 1/4 inch headspace. Wipe rims clean.
8. If canning, apply lids and rings. Process in a boiling water bath for 10 minutes. Remove jars and allow them to cool completely on a towel until the seals 'pop'.