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Blackberry Pepper Jam

Blackberry pepper jam is one of the berry-pepper combinations that people either love or hate. Some people think it’s a dessert since it’s a jam, but it’s really used to elevate the full and savory flavors of cheeses, roasted or preserved meats, and even a simple, toasted bread. It’s perfect for canapes, wine nights, and grazing tables. Paired with a good glass of blackberry wine, you’re sure to impress guests with your almost perfect execution of fine dining.

Blackberry Pepper Jam Trivia

  • Blackberries are one of the world’s superfruits. They are full of Vitamin C which can promote collagen formation in the bones, promote wound healing, and the rejuvenation of your skin. Eating blackberries can give you fiber which can get rid of all intestinal and stomach problems, by promoting the growth of healthy bacteria in your gut.

Blackberry Pepper Jam Buying Guide

Blackberry pepper jam can be purchased in grocery stores, department stores, or even online. However, check the label to identify the ingredients used in the production. Commercially produced raspberry jam contains preservatives, chemicals, and additives that can harm a person’s health.


If you want to purchase homemade, natural, or artisan-made products, then check your local farmer’s markets or check the nearest artisan food stalls available in your area.

Blackberry Pepper Jam Production & Farming in Texas

Blackberries are one of the easiest berries to grow in Texas, able to thrive even in the hot summers. In fact, you can plant blackberries anywhere in the Hardiness Zones of 7, 8, and 9. Northern Texas is also the perfect place to plant blackberries which require more chilling hours.  It is important to use well-drained soils with a pH of 4.5-7.5. If the soil remains moist and will not drain, then the blackberries must be planted on raised beds to dry the soil faster. Thorny and thornless varieties and the primocane-bearing varieties are the ones grown in Texas.


Preservatives and Chemicals

Jams, jellies, and preserves are made with four basic ingredients: fruit, pectin, acid, and sugar.


Fruit or vegetable is the base for any jams, jellies, or preserves. It is essential to use firm and ripe fruit for jams as over-ripe fruits will result in a liquidy set. Meanwhile, an under-ripe fruit will have fewer juices and under-developed flavors. Taste the fruits first before using them on your jam.


Pectin is essential to achieve the gel-like consistency of the jam. In simpler terms, pectin is necessary to set the jam. It is important to know the difference between pectin and gelatin. Pectin is a natural starchy substance usually found in fruits while gelatin is derived from animals. Certain types of fruits have different pectin levels. Strawberries, blueberries, and peaches are low in pectin meanwhile blackberries, currants, cranberries, and eastern concord grapes have a high pectin content.


Sugar is another essential ingredient in jams, jellies, and preserves. While people think sugar is just a sweetener, it is much more than that. Sugar is essential in retaining the shape and texture of the fruit. In the case of low-sugar jams, they have a shorter shelf-life because of their consistency. Low-sugar jams should also be paired with low-sugar pectin to successfully achieve the texture. Otherwise, the unsuccessful chemical reaction would result in a less desirable texture.


Citric acid, malic acid, and tartaric acid are commonly used in jams and jellies. Acids are essential to bind and form the pectin. Most people can easily purchase powdered forms of acid, but the acid of lemon juice or other citrus fruits would suffice.



Hot canning method remains to be the safest method of preserving jams, jellies, and preserves. When canning jars, it’s best to use a new lid to prevent mold and bacterial growth. You can also sterilize old lids for a couple of minutes, wipe and air dry it for economic purposes. The key point here is that the jars should be free from cracks or chipped areas. The metal ring bands should not be deformed or have any traces of rust. It should fight tightly and not be bent to prevent air pockets from contaminating the blackberry pepper jam.

Enjoying Blackberry Pepper Jam

Blackberry pepper jam is meant to be added as a flavor enhancer for savory dishes. It can be a great glaze for chicken, pork, and beef. You can also use this to glaze roasted vegetables, it’s lovely when the blackberry jam caramelizes and flavors intensify. Most of all, blackberry pepper jam can be used as a dipping sauce or topping for cheese and crackers in your grazing tables or simple, charcuterie boards.



Properly storing either commercially-produced or homemade blackberry pepper jam will determine how long you can keep the flavor quality and shelf-life. All unopened artisan-made jams should be stored in a cool, dark place, and should be consumed within a year. although, you can consume it for a maximum of three to six months to enjoy the flavors as time will modify the flavors, colors, and textures of the jam.


Once opened, always refrigerate the blackberry pepper jam and consume it within two to three weeks since the jams will deteriorate faster once opened and exposed to varying temperatures.


Always check for signs of spoilage before eating the jam. Those with mold or yeast growth in the lids or the glass wall and having fermented or yeasty odors should be immediately discarded.





5 whole Jalapeno Peppers, seeded and chopped

2 cups Blackberries, washed and pat dry

2 cups cherries, stem and seed removed

4 cups Granulated Sugar

2 cups Apple Cider Vinegar

1 package Certo Fruit Pectin



  1. Mix the cherries, blackberries, and jalapeños with sugar in the Instant Pot.
  2. Let them sit for 30 minutes.
  3. Add the Apple cider to the fruit mixture and stir to combine.
  4. Close the lid on the instant pot and close the valve to the sealed position.
  5. Set the Instant Pot to manual for 1 minute.
  6. Release pressure naturally for 15 minutes.
  7. Carefully release the valve and remove the lid.
  8. Using a hand blender blend and mash the mixture until well mixed.
  9. Turn Instant Pot to ‘saute’ function and allow the pepper jam to come to a boil.
  10. Add your pectin to the Instant Pot and mix to combine.
  11. Allow it to simmer for 2-3 minutes or until slightly thickened.
  12. Turn the Instant Pot off.
  13. Allow mixture to cool to room temperature.
  14. Once cooled then pour into jars, and seal.



  • Serving Size: 1 Serving
  • Calories: 67.9
  • Carbs: 16.9g 6%
  • Sugar: 14.2g
  • Fiber: 1.8g 7%
  • Protein: 0.5g 1%
  • Fat: 0.2g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 0.5mg
  • Vitamin C 7.7mg 13%
  • Vitamin A 77.3IU 2%
  • Calcium 11.2mg 1%
  • Iron 0.2mg 1%
  • Potassium 59.3mg 2%
  • Niacin 0.2mg 2%
  • Folate 9mcg 2%
  • Magnesium 7.3mg 3%

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