After baking a Blackberry Buckle and eating bowls full of those beautiful berries I picked at the beach, I still had 8 cups of blackberries left in the refrigerator – the perfect amount of fruit to make up a small batch of jelly. I’m not sure when the idea of the chipotles came into my head, but it just sounded like a really great flavor combination.
I imagined eating a turkey bacon club layered with mayonnaise and blackberry chipotle jelly. Mmmmmmm. Doesn’t that sound tasty?
Blackberries are rich and flavorful without being overly sweet and chipotle peppers are so smokey and warm without the up-front fire of a fresh jalapeño – it’s a natural combination.
This pectin is a low methyl type pectin extracted from citrus peel. The jelling power is activated by calcium (which is included in the box) instead of sugar content like most regular types of canning pectin. Pomona’s was the brand I found at my local QFC store, but I am sure there are many other options available.
It doesn’t take a lot of chipotles to heat up this jelly. I just used 5 and, for my taste, that was plenty of heat. I’d suggest starting off with 4 or 5. Taste the berries before you strain the seeds out, and add more if want more fire.
I am so pleased with this jelly! It’s a very tasty condiment I will be using for all kinds of glazes, sauces, and spreads.
|Blackberry Chipotle Jelly||
- 8 cups blackberries
- 2 cups sugar
- ½ cup lemon juice
- 1 cup water
- 1 can Embasa brand chipotle chiles
- Pomona’s Universal Pectin
- Follow the pectin package directions to make calcium water (combine ½ tsp. calcium with ½ cup water). Set aside.
- Place the chipotle chiles in a small food processor with ½ cup water and puree until smooth.
- In a large, heavy bottomed stock pot, combine the blackberries and chipotle puree with the remaining ½ cup of water and bring to a simmer. Use a spoon or a balloon whisk to smash up the berries into a pulp.
- Remove from heat and force the berry mixture through a fine sieve to separate out any seeds, then return the pulp to the stock pot.
- In a small bowl, combine the sugar with 3 tsp. Pomona’s Universal Pectin.
- Return the puree to the stock pot. Stir in the lemon juice, 3 tsp. of calcium water and the sugar mixture, and bring to a boil, then immediately remove from heat.
- Ladle into hot sterilized jars to within ¼” of the rim and seal with hot lids and bands.