Spicy Cranberry Jalapeño Jam
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.
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.