Description
This Hot Pepper Cranberry Jam combines the tartness of fresh cranberries with a spicy kick from jalapeños or serrano peppers. Perfect for holiday gifting or as a zesty addition to cheese boards and roasted meats, this jam offers a delightful balance of sweet and spicy flavors.
Ingredients
Scale
- 4 cups fresh cranberries
- 2–3 hot peppers (jalapeños or serrano), finely chopped (remove seeds for less heat)
- 1 cup apple cider vinegar
- 1/4 cup lemon juice
- 4 cups sugar
- 1 pouch (3 oz) liquid pectin
Instructions
- Prepare the Cranberries and Peppers: Rinse the cranberries and finely chop the hot peppers, removing the seeds if you prefer less heat. Set aside.
- Cook the Mixture: In a large pot, combine the cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Bring to a boil over medium heat.
- Add the Sugar: Once boiling, gradually add the sugar, stirring constantly until dissolved. Continue to cook for about 10-15 minutes, allowing the cranberries to burst and the mixture to thicken.
- Add the Pectin: Stir in the liquid pectin and return to a boil. Boil for 1-2 minutes, then remove from heat.
- Jar the Jam: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean and seal with lids and rings.
- Process the Jars: Process in a boiling water bath for 10 minutes. Remove and let cool undisturbed on a towel until the lids seal.
Notes
- Adjust the number of hot peppers based on your desired spice level.
- Ensure your jars are properly sterilized to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg