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Easy Blackberry Jalapeño Jam

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Sweet, spicy, and bright, made in one pot with no pectin and no canning. Less sugar than store-bought, and it doubles as a base for sweet-heat vinaigrette.

Ingredients

  • 12 oz blackberries (fresh or frozen)
  • 1 medium jalapeño pepper, halved lengthwise (or finely chopped)
  • ¼ cup organic cane sugar
  • ¼ cup honey or pure maple syrup
  • 1 Tbsp fresh lemon juice
  • ¼ tsp fine sea salt, plus more to taste
  • 1 Tbsp chia seeds

Instructions

  • Prep the pepper. For mild heat, remove the ribs and seeds. For more spice, leave some in.
  • Optional, fresh berries only: toss the blackberries with the sugar and let sit 10 minutes to release their juices.
  • Combine the blackberries, jalapeño, sugar, honey, lemon juice, and salt in a small stainless steel saucepan. Do not add water.
  • Bring to a boil over medium-high heat, stirring often, about 2 minutes.
  • Reduce heat to medium-low and simmer 10 to 12 minutes, mashing the berries with a fork or immersion blender, until glossy and thick enough to coat a spoon.
  • Remove from heat. Discard the jalapeño halves if used, stir in the chia seeds, and taste. Adjust salt in small pinches.
  • Cool 10 minutes, then pour into clean glass jars. Refrigerate up to 10 days or freeze up to 3 months.

Notes

  • Texture check: the jam is done when it coats the back of a spoon and the bubbles look syrupy. It will thicken considerably as it cools.
  • Salt: use fine sea salt. Coarse salt measures differently by volume and you’ll end up under-seasoned.
  • Make it milder: use half a jalapeño and remove all ribs and seeds.
  • Make it spicier: keep some seeds or add a second pepper.
  • Flavor variations: add a pinch of cinnamon or fresh grated ginger.
  • Vinaigrette: whisk 1 Tbsp jam with 2 Tbsp olive oil and 1 Tbsp white balsamic.
  • Storage: this is a refrigerator jam. It has not been tested for water-bath canning and should not be stored at room temperature.

Find it online: https://reachwellth.com/blackberry-jalapeno-jam/