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Home » Recipes » Christmas Day Recipes

Cranberry Jalapeno Jam

Published: Oct 6, 2025 by Debra Clark · 41 Comments

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This Cranberry Jalapeno Jam is perfect for the holidays! It's sweet, tangy, and has just the right amount of heat. Serve it with crackers and cheese, or use it as a glaze on meats. Either way, it's sure to be a hit!

Cranberry Jalapeños Jam in jars and on biscuit over cream cheese.

Love this? Then be sure to try this hot pepper jelly next, it's another favorite!

Jump to:
  • Why you'll love this recipe   
  • Ingredients
  • Cranberry Jalapeño Jam
  • Instructions 
  • Equipment
  • FAQ's
  • Things to know
  • What I've learned
  • Variations
  • Related recipes

Why you'll love this recipe   

✔️ It's great to give as hostess gifts, or even to teachers and neighbors.

✔️ All of the ingredients are easy to find at your grocery store this time of year.

✔️ Perfect balance of sweet and spicy with beautiful color variations between the cranberries and spicy jalapeños.

Ingredients

Ingredients to make Jelly recipe, with print overlay.

For the exact measurements, please refer to the printable recipe card below.

Jars of cranberry jalapeños jam.
5 from 8 votes

Cranberry Jalapeño Jam

Sweet, tasty and delicious, this homemade jam is perfect on a ham or turkey sandwich!
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Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Appetizer, Jams and Jellies
Cuisine: American
Servings: 4 ½ Pint Jars
Calories: 532kcal
Author: Deb Clark

Ingredients

  • 3 cups whole fresh cranberries
  • 4 jalapeños thinly sliced
  • 1 lime juiced
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 low sugar Sure-Jell that's the powdered pectin in the pink box.
  • 2 ½ cups sugar

Instructions

  • Sterlize the jars. Prepare 4 (½ pint) jelly jars with their lids by placing them in boiling water and allow to simmer while making the jam.
  • Mix the box of pectin with ¼ cup sugar.
  • Add cranberries, jalapeños, lime juice apple cider vinegar, and water in a large stockpot. Mix in the pectin sugar mixture, set over high and bring to a boil.
  • As the cranberries are cooking, crush with a potato masher. Be careful you don't burn yourself! Continue to cook until it comes to a hard boil.
  • Add the remaining sugar and bring back to a full rolling boil, boil for exactly 1 minute and remove from heat.
  • Ladle into sterilized hot jars leaving ¼ inch headspace at the top of each jar.
  • Wipe jar rims and cover with lids and screw the rings on tightly.
  • Process jars in a hot water bath in canner pot for 10 minutes. Remove and allow to cool completely. After jars are cool, check seals to make sure they are sealed.

Notes

Refrigerate unsealed jars of jam. It will keep in the fridge for up to 2 months. Sealed jars can be stored in a cool dark place, like your pantry, for up to three months.

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    Nutrition

    Calories: 532kcal | Carbohydrates: 137g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 136mg | Fiber: 4g | Sugar: 129g | Vitamin A: 204IU | Vitamin C: 32mg | Calcium: 17mg | Iron: 0.4mg

    Instructions 

    Collage of photos with first steps to make recipe, with print overlay.

    For the complete step-by-step instructions, refer to the recipe card.

      Collage of photos with steps 3-6 to make jam recipe, with print overlay.
      Sorry for the dark picture on the left but the steam was hard to work with!

      Equipment

      The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

      • pint jars with lids and rings
      • low-sugar Sure-Jell
      • potato masher
      • ladle

      FAQ's

      What do you eat jalapeno jelly with?

      There are so many ways to enjoy this jelly! This cranberry-pepper jelly pairs well with soft goat cheese or other creamy and soft cheeses. Try it with cream cheese and crackers on a cheese board for a great appetizer. Use it for a glaze on meats such as roast turkey, or ham. Enjoy as a spread on a turkey sandwich, a ham sandwich or a slice of toast.

      Why do you put vinegar in pepper jelly?

      The vinegar helps to balance out the sweetness of the sugar and also acts as a preservative.

      Can you use white vinegar instead of apple cider vinegar in pepper jelly?

      Yes, you can use white vinegar, but I prefer the flavor of apple cider vinegar.

      Things to know

      • Look for low sugar Sure-Jell pectin, that's the one in the pink box. If they don't have it at the store, you can order it online.
      • Look for ripe cranberries by inspecting the bag. Discard any that are soft or mushy.
      • You can adjust the amount jalapeños to taste. I like a sweet jelly with just a little bit of heat, but feel free to adjust as you see fit.
      • Use a canning funnel when you're ladling the jam in the jars. It will keep you from burning your fingers.
      • After you have canned this jelly don't forget to check and make sure that your lids have sealed properly.

      Learn all the tips to make the BEST Homemade Jam here.

      What I've learned

      When you're making jam, be sure to use a wooden spoon. A metal spoon conducts heat and will get super hot! For this reason, be sure to use hot pan holders. Have them handy because the pot you're boiling the jam in gets incredibly hot! DO NOT stick your finger in the jam to taste it. It will burn your finger.

      There's a theme here, right? Just be careful and you'll enjoy the best jam when you're done!

      Cranberry Jalapeños Jam in jar with spoon.

      Variations

      • For a milder jelly, remove the seeds and ribs from the jalapeños before adding them to the pan.
      • Add even more heat to this cranberry jalapeno jam recipe by adding ½ teaspoon of crushed red pepper flakes.
      • You could use other hot peppers such as habanero pepper or serrano peppers to vary the heat in this great recipe.
      Appetizers on tray topped with cream cheese and jelly.

      Related recipes

      • Apricot Jalapeños Jam is the perfect combination of sweet and heat!
      • This Cranberry Apple Orange Sauce is one of my favorite cranberry recipes to make for the holiday season.
      • Christmas Cookie Fig Jam Recipe - this is just like the cookie filling, and the flavor is out of this world!
      • Peanut butter and jelly of course! Like the Orange Jelly Recipe, this homemade jelly is perfect with the childhood classic sandwich.

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      3.4K shares

      About Debra Clark

      Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town of Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

      Comments

        5 from 8 votes (4 ratings without comment)

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        Recipe Rating




      1. Penny says

        September 18, 2025 at 7:33 am

        5 stars
        Hi Debra,
        I made this recipe a couple of years ago. Have you changed the type of pectin used? I just don’t remember using the sure gel. It was a big hit. I’d like to make it again, just want to make sure it is the same. I make lots of jam and use liquid pectin mostly.

        Reply
        • Debra Clark says

          September 18, 2025 at 8:13 am

          No, the recipe is still the same. I've always used the low-sugar powdered pectin. That's awesome you're coming back to make it again. Enjoy Penny!

          Reply
      2. Vickie says

        August 06, 2025 at 10:54 am

        If I use bottled lime juice; how much should I use? Looking forward to canning this; sounds just like what I want.

        Reply
        • Debra Clark says

          August 06, 2025 at 11:16 am

          Hey Vickie, there's about 2 tablespoons of juice in a lime. However I'd encourage you to use fresh lime, there's no weird additives and fresh lime has a vibrant, zesty tang that bottled juice just can't match. Enjoy the jam, it's amazing!

          Reply
      3. Lisa says

        January 19, 2025 at 3:08 pm

        Can I use jello instead of pectin?

        Reply
        • Debra Clark says

          January 19, 2025 at 5:18 pm

          No, that's not interchangeable.

          Reply
      4. Catharina says

        December 07, 2024 at 6:51 am

        Do you have to use pectin or can you make it without? And also, instead of user a potatot masher, can you use an immersion blender?

        Reply
        • Debra Clark says

          December 07, 2024 at 11:13 am

          Yes, the pectin is required for the recipe. You can use an immersion blender instead of the potato masher would be fine. It would process the jam to be more smooth, but if that's what you'd prefer, you're good!

          Reply
      5. Ariel says

        November 23, 2024 at 6:55 am

        Can I change lime juice out for lemon juice? Figured instead of going and buying something else I might ask about lemon juice

        Reply
        • Debra Clark says

          November 23, 2024 at 11:47 am

          Absolutely, the lemon juice works too Ariel. Great question! Enjoy the jam!

          Reply
          • Rebecca says

            December 14, 2024 at 9:02 pm

            Can you use white vinegar instead of apple cider vinegar?

            Reply
            • Debra Clark says

              December 15, 2024 at 6:42 am

              I don't recommend it. I mean you can, but it will change the flavor slightly reduce the fruity flavor of the jam.

              Reply
      6. Ivan P says

        November 18, 2024 at 6:30 pm

        5 stars
        Delicious ! A touch hot for my taste so I will deseed my next batch. A tip I picked up to reduce foaming is to add 1/2 tsp of butter. I added it when I added the sugar for the final boil. Great tasting jam, thank you so very much.

        Reply
        • Debra Clark says

          November 18, 2024 at 6:48 pm

          Absolutely, that's the best tip Ivan. I always mention that, but you're right, I did not. I'll be sure to add that in. Great suggestion! if you enjoy this jam, you should try the Bam Bam Pomegranate Jam - it's always the perfect spicy/sweet combo. Thanks again for your comment. Much appreciated!

          Reply
      7. Karen says

        October 16, 2024 at 2:58 pm

        Can you use frozen cranberries and frozen Jalapenos for this recipe?

        Reply
        • Debra Clark says

          October 16, 2024 at 3:37 pm

          There is no issue using frozen cranberries. I have made it using frozen before. But I've never used frozen jalapenos. I believe they would work great, though. Let me know how it turns out for you. I don't think it will be a problem. Enjoy the jam!

          Reply
          • Shane says

            January 17, 2025 at 7:04 am

            I can't find fresh or frozen cranberries right now. Do you have an idea of about how much canned cranberries to use versus fresh or frozen?

            Reply
            • Debra Clark says

              January 17, 2025 at 9:52 am

              Canned cranberries won't work for this recipe as they have already been processed. If you are looking for similar flavors, I would chop pickled jalapenos and mix it in with the canned cranberries. Enjoy Shane!

              Reply
      8. Madeline says

        June 03, 2024 at 11:34 am

        Hi! I love the idea of this recipe, but looking to adapt it to Strawberry Jalapeno Jam instead of Cranberry. Do you think that would work? Also, I'm a little confused by some of the pectin questions/answers in the comments- if I don't use pectin, how much sugar and water should I use?

        Thank you!

        Reply
        • Debra Clark says

          June 03, 2024 at 1:08 pm

          Hey Madeline - thanks for your interest in my jam recipes. Homemade jam is the BEST!!! I'm sure that a strawberry jalapeno jam would be amazing! I suggest looking online and finding a specific Strawberry Jalapeños Jam that is pectin-free. I can't advise how much water/sugar should be used without pectin. That would be a totally different recipe. Good luck and happy jamming!! Perhaps this recipe might be what you're looking for? https://www.lifesambrosia.com/strawberry-jalapeno-jam/

          Reply
        • Natalie Hodgkins says

          November 01, 2024 at 1:54 pm

          I've been making jalapeno jams with fruit for years. Add the peppers at the end of cooking the fruit jam if you like it a little spicier. If you cook the peppers they loose some of their heat.

          Reply
          • Debra Clark says

            November 02, 2024 at 9:00 am

            Great tip Natalie, thanks for sharing! I can't wait to try this recipe your way. Enjoy the jam!

            Reply
        • Mi says

          December 07, 2024 at 2:34 pm

          Can I use certo cristals?
          Thank you.

          Reply
          • Debra Clark says

            December 07, 2024 at 3:09 pm

            No, unfortuntely you cannot substitute certo cristals for low-sugar sure-jell.

            Reply
          • Michelle says

            December 14, 2024 at 3:58 pm

            Can I put the jars outside (canada) to accelerate the cooling down process?

            Reply
            • Debra Clark says

              December 14, 2024 at 5:36 pm

              I wouldn't. Depending on how cold it is, you could crack the jars. I'd just let them cool on the counter. It only takes a few hours.

              Reply
      9. Crewser says

        December 20, 2023 at 11:04 am

        5 stars
        Doubled the recipe for my 1st time, ever, making jam & it was delicious! I did add a red bell pepper b/c I cut back to only 2 jalapeños b/c I know my peoples & they would flip their wigs over it if it's too hot lol Everyone I gave these jams to has loved it & said it was as good as expensive, foo-foo jams they've bought at the Farmer's Market. YAY! Great recipe & excellent directions, thank you!

        Reply
        • Bowl Me Over says

          December 20, 2023 at 12:45 pm

          No to foo foo, yay for homemade! Isn't this jam yummy? Glad it's a hit with family and friends. Thanks for supporting the blog!

          Reply
          • Jen says

            November 23, 2024 at 12:22 pm

            Once properly bathed and sealed, the jars last 3 mo in pantry? Was hoping for longer! Any way to preserve for longer? I’m currently quadrupling the recipe!

            Reply
            • Debra Clark says

              November 23, 2024 at 1:29 pm

              I have kept/used my jam as far out as 12 months. As long as it is properly sealed, it will have a long shelf life. Enjoy Jen!

              Reply
      10. Lori says

        November 18, 2023 at 6:02 am

        No bell pepper in this recipe?

        Reply
        • Bowl Me Over says

          November 18, 2023 at 11:00 am

          No bell peppers, only jalapeños. You could always substitute if you don't like the heat, though! If you're looking for a jam recipe with bell peppers give the Christmas in July Pepper Jam a try - it's AMAZING!! https://bowl-me-over.com/christmas-in-july-pepper-jam/ Enjoy!!

          Reply
      11. Denise says

        November 12, 2023 at 9:14 am

        Hello,

        I am getting ready to try this recipe but I noticed in the questions asking about using regular pectin the answer was different. One is add an additional cup of sugar which would make the total 3 1/2 cups of sugar per the recipe and another stated to add 4 1/2 cups sugar but the water stayed the same. Not sure which to follow or just purchase the pink box!! Thank you!

        Reply
        • Bowl Me Over says

          November 12, 2023 at 9:50 am

          If you're using anything other than low-sugar pectin add a total of 4 1/2 cups of sugar, and increase the water to 1 cup, Denise. Enjoy the jam!! It's just dynamite!!

          Reply
      12. Ariel says

        October 22, 2023 at 4:07 pm

        If I only have ball real fruit classic pectin what would I need to do to the recipe for this to work wanting to try this recipe so bad

        Reply
        • Bowl Me Over says

          October 23, 2023 at 8:06 pm

          I have not made this with real pectin, but what I'd do if I were you is increase the water to 1 cup and increase the sugar to 4 1/2 cups of sugar. Give it a try and let me know what you think Ariel.

          Reply
        • Toni Anderson says

          December 13, 2023 at 1:36 pm

          5 stars
          I love to make “different” jams and jellies at this time of the year, for gifts. My favorites are either cranberry jalapeño or raspberry jalapeño jam and honey jelly. The honey jelly is fantastic, too, because it doesn’t melt and make a sticky mess on your hand!! Simple to make and a LOVED gift!!

          Reply
      13. Jeffrey says

        September 30, 2023 at 9:11 am

        How much headspace do you leave when you pack the jars?

        Reply
        • Bowl Me Over says

          September 30, 2023 at 9:27 am

          1/4 of a inch. Great question Jeffrey, I'll add it to the instructions. Enjoy the jam!

          Reply
      14. Sue says

        December 18, 2022 at 6:17 am

        Does the recipe change if I use regular pectin I would love to try this recipe

        Reply
        • Bowl Me Over says

          December 18, 2022 at 8:37 pm

          It would change with regular pectin. Now full disclosure, I haven't tried it with regular, but I would increase the sugar to 4 1/2 cups and then follow as directed. I think it would set up perfectly and be just lovely. Good luck and let me know how it turns out for you.

          Reply
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