Blackberry-Jalapeño Jam

When I went on a trip to Chiapas, my family and I tried out a blackberry-chile Piquin jam. We loved it, and as we attempted to take it home, our jam was confiscated in the airport. We have always tried to remake it, but it hasn't quite worked out. I saw this opportunity to change up the recipe, and finally perfect it, by changing up the pepper we used; from Piquin to Jalapeño.

This recipe ensures a sweet jam, but still has a spicy kick to it.

Hope you enjoy seeing my process!

2 cups blackberries (fresh or frozen)

2 jalapeño peppers

2 cups of granulated sugar

1 pack of grenatine

3 containers

You should rinse your berries and jalapeños before you start. Leave your berries sitting in water with disinfectant, so all the leftover dirt and germs wash out. You should stir the berries with your hands, so no disinfectant is left in the berries.

Dice your peppers, and keep as many seeds as you would like. I prefered a more spicy jam rather than a sweeter, but that is according to your taste!

Blend your berries in your food processor or the blender, until it becomes a thick paste. Add half lemon juice to give it an extra sweet spice.

In a big pot, add your berry paste, along with the diced jalapeños. When it starts boiling, add the sugar bit by bit, whilst mixing the whole time.

Turn off your stove, and let your mixture cool for 5 minutes. Do not let it sit for more than 5 minutes, given that then it won't be as easy to separate it into your containers. If you plan on using it that same day or week, store in the fridge. If you plan on using it in a month or more, store it in your pantry.

That is all! It tastes great with toasted bread, or even some chicken wil some jam aside.