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
- 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.
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
