Step 1: Prepare the Ingredients

Wash the blackberries thoroughly and remove any stems or leaves. Dice the jalapeños finely, removing the seeds for a milder flavor or keeping them for extra heat. Wear gloves to avoid irritation.

Step 2: Mash the Blackberries

In a large pot, add the blackberries and mash them using a potato masher or immersion blender until they reach a chunky consistency.

Step 3: Cook the Blackberry and Jalapeño Mixture

Add the chopped jalapeños, lemon juice, and water to the mashed blackberries. Stir well and bring to a gentle boil over medium heat.

Step 4: Add the Sugar and Pectin

Gradually stir in the sugar and salt, ensuring it dissolves completely. Sprinkle the pectin evenly while stirring continuously.

Step 5: Boil the Jam

Increase the heat and bring the mixture to a rolling boil. Use a candy thermometer to check the temperature, ensuring it reaches 220°F (104°C) for proper setting.

Step 6: Test for Thickness

Place a spoonful of jam on a chilled plate. If it thickens and wrinkles when pushed with a finger, it is ready. If not, boil for another 1-2 minutes and retest.

Step 7: Sterilize and Fill the Jars

Sterilize glass jars by boiling them in hot water for 10 minutes. Carefully ladle the jam into the jars using a canning funnel, leaving about 1/4-inch space at the top.

Step 8: Seal and Process the Jars

Wipe jar rims clean, place the lids on, and tighten them. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Step 9: Cool and Store

Remove jars from the water bath and let them cool at room temperature. Check that the lids have sealed properly by pressing on the center if it doesn’t pop back, it’s sealed.