Blackberry Jalapeño Jelly

Recipe View 2 mins In a small bowl, thoroughly combine the powdered pectin with 1/2 cup of the sugar. (2 minutes)

Recipe View 3 mins In a large, heavy-bottomed saucepan, whisk together the blackberry juice, pectin-sugar mixture, minced green jalapeño, and minced red jalapeño. (3 minutes)

Recipe View 8 mins Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching. (8 minutes)

Recipe View 5 mins Once boiling, add the remaining 3 1/2 cups of sugar. Continue stirring and return the mixture to a rolling boil that cannot be stirred down. (5 minutes)

Recipe View 1 mins Maintain the rolling boil for exactly 1 minute, ensuring the sugar is fully dissolved. (1 minute)

Recipe View 5 mins Remove the saucepan from the heat. Skim off any foam or bubbles that have formed on the surface of the jelly using a spoon or ladle. Stir gently for about 5 minutes to help dissipate any remaining bubbles. (5 minutes)

Recipe View 10 mins Carefully ladle the hot jelly into the sterilized jars, leaving 1/4-inch headspace at the top of each jar. (10 minutes)

Recipe View 5 mins Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the rings until finger-tight. (5 minutes)

Recipe View 25 mins Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. (25 minutes)

Recipe View 2 hrs Remove the jars from the water bath and let them cool completely on a towel-lined surface. As the jars cool, you should hear a popping sound as the lids seal. (2 hours)

Recipe View After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop back up, the jar is properly sealed. Refrigerate any unsealed jars and use the jelly within a few weeks.