Blackberry Jalapeño Jam
Found on Canning Craze
1 case or flat of Fresh Blackberries
12 - 6 ounce containers
4 cups of white sugar
5 ounces of jalapeños seeded and diced
2 packages of liquid pectin
4 Tablespoons of butter
1 teaspoon of smoked paprika
Get your jars, and your lids into your water bath canner and boil them during this process.
Run all your Blackberries through a food processor and add to a large pan over a med low heat and cook for a couple of minutes. Add the sugar, and pectin, smoked paprika and cook until it is dissolved, then add your jalapeños. Bring the fruit and pepper mixture up to a boil. After you get it to a boil add the butter to keep it from rolling over and to keep the foaming process down, this does work.
After both your jam mixture and your jars are both boiling you will start your canning process. I take the jar out of the hot water, draining it, then add the funnel, pour in your jam, add the lid, then the ring, tighten, add back to boiling water and repeat until the jars are full. Boil for 10-12 minutes and then remove from water bath and let cool.