This Cranberry Jalapeno Jam is incredibly easy and quick to make, taking under 30 minutes, with just FOUR ingredients, and NO pectin is needed; an excellent addition to holiday meals or a perfect choice for homemade gifts.
You know how much I love jalapeno peppers, so I try to infuse their flavors into most of my recipes, including classic recipes like Jalapeno Corn Casserole and Jalapeno Cranberry Meatballs.
This cranberry jalapeno jam is truly unique and versatile, making it fabulous as a spread, sauce, or dip. This jam never lets me down; every single time, it sets up perfectly and brings in the fall flavors and holiday mood.
The right proportion of sweetness from the cranberries and the gentle heat from the jalapeños makes everything more interesting.
Jump to:
Why You'll Love This Recipe
⭐️A homemade jam with real flavors.
⭐️Effortless and quick treat that's great for gifting.
⭐️Customizable heat level.
Ingredients
- Cranberries: I've used fresh cranberries for this batch. Cranberries naturally have a high pectin content, which helps the jam set beautifully without needing much added pectin.
- Granulated Sugar: Sugar balances the tartness of the cranberries and also acts as a natural preservative. You can substitute part or all of it with brown sugar for a deeper, caramel-like flavor.
- Lemon Juice: Freshly squeezed lemon juice is always best.
- Jalapeño Peppers: The heat of jalapeños comes mostly from their seeds and the white membrane inside. For a milder jam, remove them before chopping. If you like a bit of a kick, leave some in! You can adjust it to suit your spice preference - see the "How to Adjust the Heat" section below for more tips.
How To Make Cranberry Jalapeno Jam
- Step 1. Add cranberries, sugar, lemon juice, and jalapeños to a saucepan. Stir well and bring to a boil over medium-high heat until cranberries start popping.
- Step 2. Simmer for 15 minutes or until the mixture thickens (you can also test by placing a spoonful of jam on+++ a cold plate - if it wrinkles, it's ready).
♨️How To Adjust The Heat Level
- This jalapeño cranberry jam has a medium heat that doesn't overpower the sweetness.
- If you prefer a milder, more savory jam, remove all the seeds and white ribs from the jalapeños before chopping. You can also reduce the amount of jalapeños you use for a milder heat.
- If you prefer a bit more kick, consider keeping some of the seeds and ribs in, or add an extra jalapeño or two for an extra kick. The more seeds you include, the bolder the heat will be.
The Leftovers
- You can store the leftover jam in the refrigerator for up to three weeks, or freeze it for up to a year.
- When you're ready to enjoy it again, just thaw it in the refrigerator overnight, or give it a quick warm-up in the microwave for a few seconds.
- No need for reheating or any extra fuss - it'll be as delicious as the day you made it!
How To Use
- This jalapeño cranberry jam is so versatile - you can enjoy it in so many ways!
- Spread it over warm toast or bagels for a sweet and tangy start to your morning.
- Brush it over roasted chicken, turkey, or pork for a flavorful fruit glaze that adds the perfect touch of heat.
- It's also a beautiful addition to any cheeseboard. Pair it with cream cheese, brie, or sharp cheddar to serve as a dipping sauce.
- Use as a filling for pastries.
FAQ
Yes, absolutely! You can use frozen cranberries straight from the freezer - no need to thaw them first. Just toss them right into the pan. However, choose fresh cranberries if you plan to store the jam for a longer period.
No, cranberries naturally contain pectin, so that the jam will set nicely on its own. If you are planning to can or prefer a firmer, jelly-like texture, feel free to add pectin(you need one packet of liquid pectin or 1.75 oz of powdered pectin).
Definitely! You can add other fruits, such as Granny Smith apples, strawberries, or peaches. The base recipe is very flexible.
Yes, this recipe is also perfect for canning. And follow proper canning guidelines and use food-grade jars with new lids.
📖 Recipe
Jalapeno Cranberry Jam
Ingredients
- 3 cups fresh cranberries (12 oz bag)(See notes 1)
- 1 cups granulated sugar (See notes 2)
- 3 jalapeno peppers deseeded and roughly chopped (See Notes 3)
- 3 tablespoons lemon juice
Instructions
- In a medium saucepan, combine cranberries, sugar, lemon juice, and chopped jalapenos.
- Stir well and bring it all to a boil over medium-high heat.
- Once cranberries start popping, reduce the heat and simmer for about 15 minutes, or until they start to thicken(you can test its doneness by a spoonful of jam on a chilled plate, if it sets and doesn't run, its ready)
- Pour the hot jam into sterilized glass containers. Enjoy immidiately or refrigerate to use later.
Notes
- Use fresh or frozen cranberries; the frozen ones can be added directly to the pan without thawing.
- You can substitute part or all of the granulated sugar with brown sugar for a richer, caramel-like flavor.
- Adjust the heat by removing the jalapeno seeds and membranes for a milder jam, or leave some in (or add extra peppers) for a more intense kick.
- Store the jam in the refrigerator for up to 3 weeks or freeze it for up to a year. Thaw in the fridge or microwave briefly before using.
- Cranberries naturally contain pectin, so the jam thickens on its own - no added pectin needed unless you prefer a firmer, jelly-like texture.
Leave a Reply