Ingredients

• 5 half-pint canning jars with lids and rings
• 0.5 cups white sugar
• 1 package powdered pectin , 1.75 ounce
• 4 cups blackberry juice
• 1 green jalapeño pepper , minced
• 1 red jalapeño pepper , minced
• 3.5 cups white sugar

Instructions

1. 1 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine ½ cup sugar with pectin in a bowl.
3. 3 Bring pectin mixture, blackberry juice, green jalapeño, and red jalapeño to a boil in a saucepan over medium-high heat. Add 3 ½ cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir to remove bubbles and foam, about 5 minutes.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving