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Spicy Berry Pepper Jam Recipe

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3.9 from 11 reviews

This spicy and sweet jam recipe combines fresh jalapeño peppers, blackberries, and cherries to create a unique and flavorful spread. Made in an Instant Pot for quick cooking and easy blending, this jam balances heat and fruitiness perfectly, making it an ideal accompaniment for toast, cheeses, or grilled meats.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Fresh Ingredients

  • 5 whole Jalapeno Peppers, seeded and chopped
  • 2 cups Blackberries, washed and patted dry
  • 2 cups Cherries, stem and seed removed

Other Ingredients

  • 4 cups Granulated Sugar
  • 2 cups Apple Cider Vinegar
  • 1 package Certo Fruit Pectin

Instructions

  1. Mix Ingredients: Combine the chopped jalapeños, blackberries, cherries, and sugar in the Instant Pot, ensuring they are well mixed to allow the sugar to start dissolving.
  2. Let Sit: Allow the fruit and sugar mixture to sit for 30 minutes to macerate and release juices, enhancing the flavor and softening the fruit.
  3. Add Vinegar: Stir in the apple cider vinegar to the fruit mixture, mixing thoroughly to combine all the flavors.
  4. Seal Instant Pot: Close the Instant Pot lid and set the valve to the sealed position to prepare for pressure cooking.
  5. Pressure Cook: Set the Instant Pot to manual mode for 1 minute to cook the mixture under pressure.
  6. Natural Pressure Release: Allow the pressure to release naturally for 15 minutes to let the jam settle and avoid splattering.
  7. Release Pressure: Carefully open the valve to release any remaining pressure and then remove the lid.
  8. Blend Mixture: Use a hand blender to blend and mash the cooked fruit mixture until a consistent jam-like texture is achieved.
  9. Saute to Boil: Turn the Instant Pot to the sauté function and bring the blended pepper jam to a rolling boil.
  10. Add Pectin: Stir in the Certo fruit pectin thoroughly to help the jam set and thicken properly.
  11. Simmer: Let the mixture simmer for 2 to 3 minutes, stirring occasionally, until it is slightly thickened and coats the back of a spoon.
  12. Turn Off Heat: Switch off the Instant Pot and remove it from heat.
  13. Cool: Allow the jam to cool to room temperature, which helps it set further before storing.
  14. Jar and Seal: Pour the cooled jam into sterilized jars and seal them tightly for storage.

Notes

  • Be sure to seed the jalapeños to control the heat level in your jam.
  • Use fresh, ripe fruit for the best flavor and consistency.
  • This jam can be stored in the refrigerator for up to 2 weeks or canned for longer shelf life.
  • When blending, be cautious of hot mixture splashes and blend in short bursts.
  • If a thinner jam is preferred, reduce the cooking time slightly during sautéing.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Condiment
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/spicy-berry-pepper-jam-recipe/