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!
Love this, then be sure to try this hot pepper jelly next, it's another favorite!
Jump to:
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
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- whole fresh cranberries
- jalapeno peppers
- lime
- apple cider vinegar
- Sure-Jell pectin
- pure cane sugar
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Sterilize 4 ½ pint jelly jars, lids and rings by placing them in boiling water.
- Add cranberries, jalapeños, lime juice apple cider vinegar, and water in a large heavy bottom stockpot, bring to a boil.
- Continue to boil until cranberries burst.
- As the cranberries are cooking, crush with a potato masher and continue to boil.
- Add the remaining sugar and bring back to a full rolling boil, boil for exactly 1 minute and remove from heat.
- Ladle into prepared jars.
- Wipe jar rims and cover with lids, screw on rings.
- Process jars in a hot water bath for 10 minutes to seal the jars.
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
- medium saucepan
- potato masher
- ladle
FAQ's
There are so many ways to enjoy this jelly! Try it with cream cheese and crackers on a cheese board for a great appetizer, as a glaze on meats such as roast turkey, enjoy it on a turkey sandwich, a ham sandwich or even just on a piece of toast.
The vinegar helps to balance out the sweetness of the sugar and also acts as a preservative.
Yes, you can use white vinegar, but I prefer the flavor of apple cider vinegar.
Things to know
- Be sure that you sterilize your jars, lids, and rims to protect your food from bacteria.
- 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.
- I think this cranberry-pepper jelly pairs best with soft goat cheese or other creamy and soft cheeses.
What I've learned
When you're making jam, be sure to use a wooden spoon. A metal spoon will get super hot!
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's will burn your finger.
There's a theme here, right? Just be careful and you'll enjoy the best jam when you're done!
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.
Learn all the tips to make the BEST Homemade Jam here.
Storage
Refrigerate - This jelly will keep in the fridge for up to 2 months.
Pantry - This jelly can be stored in a cool dark place for up to three months.
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.
Serve with
- This cranberry pepper jelly recipe would be delicious when it's served on your holiday table with these Rolls from Frozen Bread Dough.
- These Steamed Brussels Sprouts are the perfect side dish for your family dinner at this time of the year.
- Pan Fried Vegetables are a fresh and healthy side dish to serve for special occasions. Even the picky eaters love them.
- If you are looking to satisfy your taste buds this holiday season, you'll definitely want to enjoy a Holiday Turkey and no holiday meal is complete without Instant Pot Mashed Potatoes. It's a holiday staple that your entire family will love.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Cranberry Jalapeño Jam
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
- 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.
Penny says
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.
Debra Clark says
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!
Vickie says
If I use bottled lime juice; how much should I use? Looking forward to canning this; sounds just like what I want.
Debra Clark says
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!
Lisa says
Can I use jello instead of pectin?
Debra Clark says
No, that's not interchangeable.
Catharina says
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?
Debra Clark says
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!
Ariel says
Can I change lime juice out for lemon juice? Figured instead of going and buying something else I might ask about lemon juice
Debra Clark says
Absolutely, the lemon juice works too Ariel. Great question! Enjoy the jam!
Rebecca says
Can you use white vinegar instead of apple cider vinegar?
Debra Clark says
I don't recommend it. I mean you can, but it will change the flavor slightly reduce the fruity flavor of the jam.
Ivan P says
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.
Debra Clark says
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!
Karen says
Can you use frozen cranberries and frozen Jalapenos for this recipe?
Debra Clark says
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!
Shane says
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?
Debra Clark says
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!
Madeline says
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!
Debra Clark says
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/
Natalie Hodgkins says
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.
Debra Clark says
Great tip Natalie, thanks for sharing! I can't wait to try this recipe your way. Enjoy the jam!
Mi says
Can I use certo cristals?
Thank you.
Debra Clark says
No, unfortuntely you cannot substitute certo cristals for low-sugar sure-jell.
Michelle says
Can I put the jars outside (canada) to accelerate the cooling down process?
Debra Clark says
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.
Crewser says
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!
Bowl Me Over says
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!
Jen says
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!
Debra Clark says
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!
Lori says
No bell pepper in this recipe?
Bowl Me Over says
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!!
Denise says
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!
Bowl Me Over says
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!!
Ariel says
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
Bowl Me Over says
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.
Toni Anderson says
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!!
Jeffrey says
How much headspace do you leave when you pack the jars?
Bowl Me Over says
1/4 of a inch. Great question Jeffrey, I'll add it to the instructions. Enjoy the jam!
Sue says
Does the recipe change if I use regular pectin I would love to try this recipe
Bowl Me Over says
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.