Ingredients

• 1 pint Blueberries
• 6 ounces, weight Blackberries
• 1 cup Diced Jalapenos (I added ¾ cups, but add according to your taste)
• ¾ cups Apple Cider Vinegar
• ½ cups Bourbon
• 1-¾ ounce, weight Package of Pectin
• 5 cups White Sugar3 jars Pint Sized Canning Jars With Lids And Rings, Sterilized According To Standard Canning Practices (I canned 6 – ½ pints jars)

Instructions

1. 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).
2. 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.
3. Combine the berries with the diced jalapenos (feel free to double the amount of jalapenos if you prefer a spicier jam) 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.
4. 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.
5. 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).