Cranberry Jalapeño Jam

A tart, sweet cranberry jam with minced jalapeño, cinnamon and cloves, set with liquid pectin. Make it for the holidays or any time of year, and can it in a water bath or keep it in the fridge.

Course Condiment

Keyword Jalapeno Pepper

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 135kcal

Ingredients

5 cups cranberries fresh or frozen
1 cup vinegar white or apple cider, 5% acidity
4 jalapeño peppers stemmed, seeded, and minced
5 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 3-ounce pouch liquid fruit pectin

Instructions

Prep to preserve

If you are canning, wash the jars and bands in hot, soapy water, rinse, and keep the jars hot until you fill them. Heat a boiling-water canner of water to a simmer.

Make your jam

In a food processor, pulse the cranberries and vinegar until the cranberries are coarsely chopped.
In a large pot over medium heat, combine the cranberry mixture and jalapeños. Bring to a simmer and cook for 10 minutes, stirring now and then.
Add the sugar, cinnamon, and cloves and stir until the sugar dissolves. Turn the heat to high and bring the mixture to a full rolling boil, one that keeps bubbling when you stir it.
Stir in the liquid pectin. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam.

Preserve your jam

Ladle the jam into the hot jars, leaving 1/4 inch of headspace at the top of each jar.
Remove any air bubbles by sliding a knife around the inside edge of each jar. Wipe the rims clean, add the lids, and screw the bands on fingertip-tight.
Process the jars in the boiling-water canner, covered by 1 to 2 inches of water, for about 15 minutes. Add time if you live above 1,000 feet (see notes).
Remove the jars from the canner and let them cool undisturbed for 12 to 24 hours. Then press the center of each lid. If it springs back, that jar did not seal, so keep it in the fridge.
Store sealed jars in a cool, dark place.

Notes

Heat: Seeded jalapeños give a light tickle of heat. For more, leave some of the seeds and the white ribs in. Most of the heat is in the ribs.

Pectin: This recipe is written for liquid pectin, which goes in after the sugar comes to a full boil. Powdered pectin is added at a different point, so don't swap one for the other without changing the method.

Sugar: Don't cut the sugar. With regular pectin, less sugar can keep the jam from setting.

Altitude: Above 1,000 feet, increase the processing time. Check an altitude chart from your canner or jar maker.

Not canning? Let the jam cool, then keep it covered in the fridge and use it within 3 weeks.

Nutrition