Jalapeno Cranberry Jam

Easy Cranberry Jalapeño Jam with just four ingredients and NO-pectin. Sweet, tangy, and spicy; perfect for holidays, glaze, or as a dip.

Course Condiment

Cuisine American

Prep Time 10

Total Time 30

Servings Servings

Calories 930kcal

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.

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.