This recipe was created by Jaimie Needham, and she has named the recipe Kentucky Bar Fight Jam. We love the creativity around the title! The name came from the ingredients. Blackberries and blueberries represent the black and blue, the jalapenos represent the heat or the sting from the fight, and the bourbon represents Kentucky. Love it, and we are happy that Jaimie was willing to share.
You can view Jaimie’s original post at her website “sugarjunkieconfession” where she has a ton of awesome recipes she has shared. (https://sugarjunkieconfession.wordpress.com/)
This is so easy to make, yet tasty and nice to always have on hand because of the versability. Simply serve with biscuits, toast or crackers, then add ricotta or goat cheese and just WOW. Add as a drizzle over cheesecake or add to roasted pork tenderloin or chicken. Options are endless and you will not be disappointed with the outcome.
Ingredients:
So, to get started, wash and prepare your berries. Dice the jalapenos and add berries and jalapenos to a pot. As it begins to heat, add the pectin, and continue to stir.
Continue to stir and bring to a rolling boil. Add sugar all at once and continue to stir to combine. Cook for an additional minute or two once it comes back to a rolling boil.
Remove from the heat and begin to fill prepared jars using a funnel while the jam is hot.
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).
Rest your jars of jam for 24 hours.
Once rested, you can then begin to serve. The firs way we served was with a buttermilk biscuit with a smear of goat cheese and blackberry jam.
SERVING SUGGESTIONS: This is great with ricotta or goat cheese on top of hearty wheat bread, crackers, or Buttermilk biscuits. YUM.
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
- 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.
- 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.
- 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).
