Spicy Berry Bourbon Jam

recipe from tasty kitchen

• 1 pint blueberries
• 6 ounces blackberries
• 1 cup jalapenos, diced
• 3/4 cup apple cider vinegar
• 1/2 cup bourbon
• 1 3/4 ounce, weight package of pectin (Sure Jell)
• 4 1/2 cups white sugar
• 7 half-pint canning jars with lids and rings, sterilized according to standard canning practices

You’ll want to have a large canning pot full of water ready to boil your canned jam as soon as it’s done (follow standard canning practices).

Wash and sort through the berries. Make sure you discard any bad berries and remove any stems that may still be lingering on the blueberries. All together they should measure out to 3 cups. (I had more blackberries and it came to 4 cups total and the recipe came out fine.) Combine the berries with the diced jalapenos in a large saucepan along with the apple cider vinegar and bourbon. Heat mixture on high. Once it starts to heat, gradually stir in pectin.

Once mixture comes to a rolling boil, add all of the sugar at once. Stir continuously until it reaches a rolling boil once again, then cook for 1 full minute. Then immediately remove it from the heat and pour into your cleaned and prepared canning jars. Wipe off the rims of the jars, add the lids and rings and process for 15 minutes in the pot of boiling water (following standard canning practices).

Serving Suggestions

This is great with goat cheese or a sharp cheddar on top of hearty wheat bread or crackers.