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!
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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
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- 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
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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.
- 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.
Sue
Does the recipe change if I use regular pectin I would love to try this recipe
Bowl Me Over
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.