Blackberry Jalapeño Jelly

I made this with fresh blackberries we picked. I left the seeds in the jalapeños and it added a nice kick to the jelly. Eat it with cream cheese and crackers. Delish. This recipe has become part of our family used recipes.

Love, love, love this recipe. I made tonight with the following tweaks: used about 6 cups of blackberries, cooked them with a cup of water and used a jelly bag to extract the juice. I ended up with just about 4 cups of juice, added more water to come up to the 4 cups. Used 2 big jalapeños and one big habanero for more heat. I read everyone’s complaints about it not setting up for them, so I used 9 tablespoons of pectin (1 1/2 box) then boiled 2 min after adding the sugar. Probably could have just used the one box as it was jelling immediately. Turned out beautiful. I posted the picture of my leftover jam I put in a container instead of my jar so you could see that it jelled. Definitely a keeper!

This is my new favorite! I included the entire jalapeño and the spice is just right. Now too spicy at all.

Love this! Question... Though... Are we suppose to leave jalapeño seed in there or will that make it too hot? Other jalapeño jelly recipe I have says leave seed in. I didn't in this one and it's almost like no spice to it.