2 c blackberries, fresh or frozen
2 packets of liquid pectin (most boxes come with 2 pouches inside – be sure to check!)
1 1/2 c apple cider vinegar
6 1/2 c sugar
6 – 7 jalapenos – seeded
2 T lemon juice
Thoroughly wash mason or canning jars and lids and allow to heat in oven or in hot water inside a large canning pot. Remove stems and seeds from jalapenos. (I recommend wearing latex gloves while handling hot peppers.) Using a knife or herb sheers, finely dice jalapenos and place into a bowl. In a small blender or food processor, blend blackberries and lemon juice until it creates a very thick pulp. In a large/deep pot, bring apple cider vinegar, sugar and jalapenos to a rolling boil. Reduce heat and pour blackberry mix into pot using a fine mesh strainer. Stir, smash and press the pulp well to make sure you get all of the juice out! Add in pectin and allow to boil for an additional 3 – 4 min. Remove from heat and allow to cool for 2 – 3 min, skim off foam from top of jelly. Remove jars and lids from oven or from hot water and dry thoroughly. Pour jelly into hot jars and place lids on top. Process jars in a hot water canner for 10 min. Remove jars from canner and allow them to sit untouched on the counter until all lids properly seal. Makes 8 jelly sized jars.