SPICY CRANBERRY JALAPEÑO JAM

I’ll never forget the year I brought a jar of something vibrantly red to our family Thanksgiving, and everyone looked at it with a mixture of suspicion and curiosity. My aunt even asked if it was some kind of experimental science project! But one taste of that sweet and spicy goodness, and they were all hooked. Today, I’m sharing all my secrets for the most amazing Cranberry Jalapeño Jam you’ll ever make!

Why You’ll Absolutely LOVE This Cranberry Jalapeño Jam

Okay, friends, let’s talk about why this isn’t just another jam recipe – it’s a flavor explosion waiting to happen. Forget boring old cranberry sauce; this Cranberry Jalapeño Jam is where sweet meets heat in the most delightful way. Imagine the tartness of cranberries dancing with the zing of jalapeños, all simmered down into a luscious, jewel-toned spread that’s as beautiful as it is delicious.

This jam is incredibly versatile. Spread it on crackers with cream cheese for a quick and easy appetizer. Use it as a glaze for grilled chicken or pork (trust me, you NEED to try this). Or, get creative and add a dollop to your next grilled cheese for a sweet and spicy kick. It’s also the perfect homemade gift – everyone loves receiving a jar of something special and delicious!

Ingredients You’ll Need

Here’s what you’ll need to create this magical jam:

• Fresh Cranberries: 12 ounces (about 3 cups). Fresh is best for the brightest flavor and color.
• Jalapeños: 2-3, depending on your heat preference. Remember to remove the seeds and membranes for less heat.
• Granulated Sugar: 3 cups. Sugar is essential for sweetness and helps with the gelling process.
• Apple Cider Vinegar: ½ cup. The acidity helps balance the sweetness and aids in preservation.
• Water: ¼ cup. Just a little to get things started.
• Pinch of Salt: Enhances all the flavors.

Let’s Get Jammin’: Step-by-Step Instructions

Alright, let’s dive into the fun part – making the jam! Don’t be intimidated; it’s easier than you think. I’m here to guide you every step of the way.

1. Prep the Jalapeños: Carefully wash the jalapeños. Wearing gloves is a good idea to prevent skin irritation. Remove the stems, seeds, and membranes (this is where most of the heat resides). Finely dice the jalapeños.
2. Combine Ingredients: In a large, heavy-bottomed saucepan, combine the cranberries, diced jalapeños, sugar, apple cider vinegar, water, and salt. Make sure your saucepan is large enough, as the mixture will bubble up as it cooks.
3. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Keep a close eye on it to prevent scorching.
4. Simmer and Thicken: Once boiling, reduce the heat to medium-low. Continue to simmer, stirring frequently, for about 20-25 minutes, or until the jam has thickened. The cranberries will burst and soften, and the mixture will start to look glossy and jam-like.
5. Check for Doneness: To test if the jam is ready, place a small spoonful on a chilled plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles slightly, it’s ready. If it’s still runny, continue to simmer for a few more minutes and test again.
6. Remove from Heat: Once the jam has reached the desired consistency, remove it from the heat. Be careful, it’s very hot!
7. Process (Optional): If you plan to store the jam for longer than a few weeks, you’ll want to process it in a water bath canner. Follow proper canning procedures for safe preservation. If not processing, allow jam to cool completely before storing in an airtight container in the fridge for up to 2 weeks.

Success Tips for Perfect Cranberry Jalapeño Jam

Want to ensure your Cranberry Jalapeño Jam is a total triumph? Here are my top tips for jam-making success!

• Adjust the Heat: The number of jalapeños you use and how thoroughly you remove the seeds and membranes will determine the heat level. Start with fewer jalapeños and taste as you go. You can always add more, but you can’t take them out!
• Don’t Overcook: Overcooked jam can become too thick and hard. Err on the side of slightly undercooked, as it will continue to thicken as it cools.
• Use a Heavy-Bottomed Pan: This will help prevent the jam from scorching. If you don’t have a heavy-bottomed pan, stir more frequently.
• Sterilize Your Jars: If you’re canning the jam, sterilizing your jars is essential for preventing spoilage. You can do this by boiling them in water for 10 minutes.
• Let it Cool Completely: The jam will thicken considerably as it cools. Don’t be alarmed if it seems a little thin when it’s hot.

Serving Suggestions: Beyond the Cracker

Okay, so you’ve made this incredible Cranberry Jalapeño Jam. Now what? While it’s amazing on crackers with cream cheese (a classic for a reason!), there are so many other ways to enjoy it. Let’s explore some delicious possibilities:

• Glaze for Meats: Brush it on chicken, pork, or even salmon during the last few minutes of grilling or roasting. The sweet and spicy glaze will create a beautiful caramelization and add a ton of flavor. Imagine this drizzled over some Sweet Hawaiian Crockpot Chicken – a tropical fusion dream!
• Cheese Board Upgrade: Elevate your cheese board with a jar of this jam. It pairs beautifully with creamy cheeses like brie and goat cheese, as well as sharper cheeses like cheddar and parmesan.
• Sandwich Spread: Add a spoonful to your turkey or ham sandwiches for a flavor boost. It’s also fantastic with grilled cheese – the sweet and spicy combination is surprisingly addictive.
• Pizza Topping: Get adventurous and add a dollop to your homemade pizza. It’s especially good with savory toppings like sausage, prosciutto, and caramelized onions.
• Appetizer Star: Serve it with mini quiches, puff pastry bites, or even alongside Sweet Chili Meatballs Crockpot for a surprising flavor profile.

Variations to Make It Your Own

Want to put your own spin on this recipe? Here are a few ideas to get you started:

• Add Other Fruits: Experiment with adding other fruits like oranges, apples, or pears. Just dice them finely and add them to the saucepan along with the cranberries.
• Spice it Up: For even more heat, add a pinch of red pepper flakes or a dash of hot sauce.
• Sweeten it Up: If you prefer a sweeter jam, add a little honey or maple syrup to taste.
• Add Herbs: Fresh herbs like rosemary or thyme can add a lovely aromatic touch. Add them towards the end of the cooking time.
• Boozy Boost: A splash of bourbon or rum can add a warm, complex flavor. Add it after removing the jam from the heat.

Canning Your Cranberry Jalapeño Jam: A Quick Guide

If you want to preserve your Cranberry Jalapeño Jam for longer storage, canning is the way to go. Here’s a quick overview of the process:

1. Prepare Your Jars: Sterilize your jars and lids by boiling them in water for 10 minutes. Keep them hot until you’re ready to fill them.
2. Fill the Jars: Ladle the hot jam into the hot jars, leaving ¼ inch headspace.
3. Remove Air Bubbles: Run a clean utensil (like a chopstick or spatula) around the inside of the jar to release any trapped air bubbles.
4. Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills.
5. Place Lids and Rings: Place the lids on the jars and screw on the rings until fingertip tight (not too tight).
6. Process in a Water Bath Canner: Lower the jars into a boiling water bath canner, making sure they are covered by at least 1 inch of water.
7. Process Time: Process half-pint jars for 10 minutes. Adjust processing time for altitude.
8. Cool and Check Seals: Remove the jars from the canner and let them cool completely on a towel-lined surface. As they cool, you should hear a “pop” sound, indicating that the lids have sealed properly. After 24 hours, check the seals by pressing down on the center of the lid. If it doesn’t flex, the jar is sealed.
9. Store: Store sealed jars in a cool, dark place for up to a year. Unsealed jars should be refrigerated and used within a few weeks.

Remember to consult reputable canning resources, such as the National Center for Home Food Preservation, for detailed instructions and safety guidelines.

Pairing This Jam With Other Delicious Dishes

This Cranberry Jalapeño Jam is so versatile, it’s a fantastic addition to countless meals. Think outside the box and consider how it can elevate some of your favorite dishes. Imagine a dollop alongside some Mexican Birria Crockpot Recipe – the sweetness and spice would cut through the richness of the birria beautifully!

Or, consider adding a small spoonful to a bowl of chili for a touch of sweetness and heat. It’s also a delightful accompaniment to roasted vegetables, especially Brussels sprouts or sweet potatoes. And don’t forget about breakfast! A smear of this jam on your morning toast or bagel is a delicious way to start the day. You could even stir a spoonful into your oatmeal or yogurt for a flavor boost.

If you’re looking for a quick and easy appetizer, try spreading some cream cheese on crackers and topping it with a generous dollop of Cranberry Jalapeño Jam. It’s a crowd-pleaser every time! You could also serve it with some Crock Pot Cilantro Lime Chicken tacos for an unexpected twist.

Frequently Asked Questions

Got questions? I’ve got answers! Here are some common questions about making and using Cranberry Jalapeño Jam:

• Can I use frozen cranberries? Yes, you can use frozen cranberries. Just thaw them slightly before adding them to the saucepan.
• How long does the jam last? Uncanned jam will last for up to 2 weeks in the refrigerator. Canned jam can last for up to a year in a cool, dark place.
• Can I make this without jalapeños? While it won’t be Cranberry Jalapeño Jam, you can certainly omit the jalapeños if you prefer. You might want to add a pinch of red pepper flakes for a little bit of heat.
• My jam is too runny. What do I do? Continue to simmer the jam for a few more minutes, testing for doneness frequently. Remember that it will thicken as it cools.
• My jam is too thick. What do I do? Add a tablespoon of water at a time, stirring until you reach the desired consistency.

Get Ready to Impress!

Making Cranberry Jalapeño Jam is a rewarding experience that will fill your kitchen with wonderful aromas and provide you with a delicious and versatile condiment to enjoy for weeks to come. Don’t be afraid to experiment and make it your own. Remember, cooking should be fun! And with my tips and tricks, you’re well on your way to creating a jam that will impress your friends and family. So go ahead, grab your ingredients, and let’s get jammin’!

Spicy Cranberry Jalapeño Jam

Amelia

This vibrant Cranberry Jalapeño Jam is a delightful blend of sweet and spicy flavors, perfect for spreading on crackers, glazing meats, or adding a kick to sandwiches. The tartness of cranberries is balanced with the zing of jalapeños, creating a versatile and delicious condiment.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer, Condiment

Cuisine American

Calories 150 kcal

Equipment

• Large, heavy-bottomed saucepan
• Measuring cups and spoons
• Knife
• Cutting board
• Gloves (optional, for handling jalapeños)
• Sterilized jars (half-pint or pint)
• Ladle
• Water bath canner (optional, for canning)
• Jar lifter (optional, for canning)
• Chilled plate (for testing jam consistency)
• Spatula or wooden spoon
• Clean damp cloth

Ingredients

  

• 12 ounces fresh cranberries about 3 cups
• 2-3 jalapeños, seeded and finely diced
• 3 cups granulated sugar
• ½ cup apple cider vinegar
• ¼ cup water
• Pinch of salt

Instructions

 

• Wash the jalapeños. Wearing gloves is recommended. Remove stems, seeds, and membranes from the jalapeños, then finely dice.
• In a large, heavy-bottomed saucepan, combine the cranberries, diced jalapeños, sugar, apple cider vinegar, water, and salt.
• Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally.
• Reduce the heat to medium-low and simmer, stirring frequently, for about 20-25 minutes, or until the jam has thickened and the cranberries have burst.
• To test for doneness, place a small spoonful of jam on a chilled plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles slightly, it’s ready. If not, continue to simmer for a few more minutes and test again.
• Remove the saucepan from the heat.
• If canning, ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Remove air bubbles, wipe the rims, and place lids and rings on the jars until fingertip tight. Process in a boiling water bath canner for 10 minutes (adjust for altitude).
• If not canning, allow the jam to cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.

Notes

Adjust the number of jalapeños to control the heat level. For a smoother jam, use an immersion blender to partially blend the mixture after cooking. Sterilize jars properly if canning to prevent spoilage. Serve with cream cheese and crackers, as a glaze for meats, or on sandwiches. For longer storage, process in a water bath canner according to safe canning procedures. Unopened canned jam can last up to a year in a cool, dark place.