My family loves pepper jelly of any kind. So I’m always looking for varieties to add to our pantry. When a neighbor brought me a ton of peppers, I started searching for a new recipe. My boys fell in love with this one….I witnessed one son add it to a sausage biscuit and another son ate it with peanut butter crackers￼!!!! This one may be their favorite yet!!
7- 8 fresh jalapeno peppers
1 – large or two medium size green bell pepper, seeded
2 – cups frozen blackberries, thawed
2 – tablespoons lemon juice
1 – cup apple cider vinegar
3 – cups sugar
4 – 5- half pint canning jars with lids and bands
Cut off the stems and remove the seeds from the peppers (I recommend wearing latex gloves while handling hot peppers). If you want a bit of a kick leave in half of the jalapeno pepper seeds.
Puree peppers using a food processor or high speed blender with cider vinegar until smooth.
In a large pot combine pepper puree with sugar.
Add the frozen blackberries to the blender or food processor and blend the blackberries with the lemon juice.
Add the blackberry pulp to the pepper purée and sugar. Bring the mixture to a full boil, reduce heat to a light boil and simmer, stirring frequently.
Remove from heat and skim off any foam (if any). Ladle into hot, sterile jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Apply lids and bands and finger tighten.
Add jars to hot water bath and process in boiling water bath for 10 minutes.
My family loves to serve on crackers with softened cream or goat cheese as a snack or appetizer. And this is so easy to grab and go! When you are going to a family get together grab a jar of pepper jelly, a package of cream cheese and box of crackers and you are ready to go!!!
The original recipe that I used said that this would make 7 half pints. I think that all depends on how much you cook your relish down and how much water is in your cucumbers. I got more than double that amount when I made it.
As always ~ Enjoy and Happy Canning!