Make the holidays extra sweet with an unforgettable flavor combination. This homemade jam brings out the cheerfulness of tart, juicy cranberries and the warmth of spicy jalapeños. It's finished off with a joyful splash of zesty lime.
This recipe makes four 1/2-pint jars of jam. They're great to have on hand for the holidays, or you can process them in a steam canner so they're shelf-stable for up to two years. They also make great gifts!
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Things You'll Need
1 lime
4 jalapeño peppers
12-oz. bag fresh cranberries
1/2 cup apple cider vinegar
1 package Sure Jell
2 cups sugar
(4) 1/2-pint jars with two-piece lids
Steam canner (optional)
1. Juice the lime
Squeeze the juice from one lime into a small bowl.
2. Prep the peppers
Remove the seeds from four jalapeños, chop them, and set them aside in a small bowl.
3. Cook the cranberries
Combine the cranberries, lime juice, jalapeños, apple cider vinegar and 1/2 cup water in a large saucepan, and bring to a boil.
As the cranberries cook, crush them with a potato masher.
4. Add Sure Jell
Once the cranberries are all crushed, mix in 1 box of Sure Jell. Bring to a rolling boil while constantly stirring so it doesn't scorch.
5. Mix in the sugar
When the mixture has reached a rolling boil that can't be stirred down, add the 2 cups of sugar. Mix and stir constantly until the mixture has been at a rolling boil for 2 minutes, then take it off the heat.
6. Fill the jam jars
Fill hot, sterilized jars with the hot jam. Wipe off the jar rims with a warm, clean cloth, then cover with hot two-piece lids and tighten securely. If you're going to use the jam within two weeks, you can keep it in the refrigerator. Or, you can steam the jars (step 7).
Tip
Be sure to pour the hot jam into hot sterilized jars (cold jars could break). Here are a few ways to sterilize and heat the jars:
- Wash them in the dishwasher with the dry cycle on high. Keep them in the dishwasher during the dry cycle until you're ready to use them.
- Keep the jars in a large pan full of boiling water until you're ready to fill them.
- Leave the jars upside down on the shelf of a steam canner, with water boiling underneath to create steam.
7. Steam the jars (optional)
If you'd like to save the jam for later, place the jars into the steam canner and process for 10 minutes. Remove the jars from the canner after processing and you should hear a satisfying ping as the jars seal. After the jars have cooled, check to make sure the center of the lids is indented before you place them on the shelf. If they aren't sealed, keep the jam in the refrigerator and be sure to use it within two weeks. The sealed jars should last up to two years if they are stored in a cool, dry place.
Spread some joy!
You can level up your charcuterie game by baking some brie cheese topped with some homemade cranberry pepper jam wrapped in a puff pastry. Serve it with some crackers and apples for a memorable appetizer.
