Cranberry Jalapeno Jam

I love this cranberry jalapeno jam! It’s sweet, sour and just the perfect amount of spicy and classic jalapeno flavor running throughout it! The cranberries give this jam the perfect sweet tartness that it needs. I love to eat this jam over cream cheese, goat cheese or any cheese board or plate. I also love this on a turkey and cranberry sandwich and it works ridiculously well with smoked turkey.

I made this jam for thanksgiving this year where I hosted my whole family and everyone loved it! I had to make 2 batches and we ate near all of the 4 cups I made!

This recipe is super easy to make too! Cranberries have a natural gelling effect so no pectin or thickeners are needed. You also don’t have to wait for this jam to set up because once it starts to cool it starts to thicken.

This cranberry jalapeno jam will last in the refrigerator for at least 2 weeks (realistically even longer because of the vinegar and sugar in the recipe). You can also water bath can this recipe for 10 minutes and it should last for 1 year on the shelf if properly sealed.

What you need to make cranberry jalapeno jam:

makes ~2 cups

• 3 jalapeno peppers -diced, stems and seeds removed for mild jam, you can adjust the heat level by how many seeds you use.
• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar
• 1/2 cup white vinegar
• zest from 1 lime
• juice from 1 lime
• 1/2 teaspoon salt

Instructions

1. Remove the stems and seeds (if making mild) from the jalapenos and dice them.
2. Add jalapenos, cranberries, sugar, vinegar, lime zest, lime juice and salt to a pot and bring to a boil, reduce to a simmer and cook until cranberries burst and mixture starts to slightly thicken, (about 7 minutes) mixture will still be liquid but should coat the back of a spoon.
3. If you want this jam smooth with minimal chunks then blend with an immersion blender after cooking or if you want it chunky then don’t blend.
4. Remove from heat and allow to cool before using, jam will thicken when it cools.
5. Store in the refrigerator.

Here are a few other jams you might be interested in:

• Plum Pepper Jam RECIPE HERE
• Apple Raspberry Freezer Jam RECIPE HERE

Print

Cranberry Jalapeno Jam

Sweet, sour and the perfect amount of jalapeno spice fill this festive and delicious jam!

Course Appetizer, Sauce, Side Dish, Snack

Cuisine appetizer, Sauce, Side dish, Snacks

Keyword appetizer, cheese, Christmas, Easter, jam, new years, Peppers, side dish, snack, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Servings 2 cups

Ingredients

• 3 jalapeno peppers -diced stems and seeds removed for mild jam, you can adjust the heat level by how many seeds you use.
• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar
• 1/2 cup white vinegar
• zest from 1 lime
• juice from 1 lime
• 1/2 teaspoon salt

Instructions

• Remove the stems and seeds (if making mild) from the jalapenos and dice them.
• Add jalapenos, cranberries, sugar, vinegar, lime zest, lime juice and salt to a pot and bring to a boil, reduce to a simmer and cook until cranberries burst and mixture starts to slightly thicken, (about 7 minutes) mixture will still be liquid but should coat the back of a spoon.
• Remove from heat and allow to cool before using, jam will thicken when it cools.
• Store in the refrigerator.