Cranberry Jalapeño Jam
Sweet, tasty and delicious, this homemade jam is perfect on a ham or turkey sandwich!
Servings 4 ½ Pint Jars
Calories 532kcal
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.
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