Introduction

Oh, hello there! Gather ’round, because I’ve got a treat for you that’s going to knock your socks off. Remember those holidays when you’re looking for that perfect something to bring to a potluck, or maybe a little something special to gift to your neighbors? This Cranberry Jalapeño Jam is it! It’s that little jar of sunshine (with a kick!) that makes everything better. Trust me, this recipe is so simple, you’ll be whipping it up all year round, not just for the holidays. It’s the kind of jam that makes people ask, “Where did you GET this?!”

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at under an hour. Perfect for when you need a delicious treat in a pinch!
Easy: No fancy techniques here, just a few simple steps that anyone can follow.
Giftable: Package it up in cute jars with a ribbon, and you’ve got yourself a homemade gift that’s made with love and tastes amazing.
Crowd-pleasing: The perfect balance of sweet and spicy means it’s a hit with almost everyone. Serve it with crackers and cheese, or on your morning toast – it’s versatile!

Ingredients

Let’s get our pantry ready! You’ll need just a few things for this magic:

4 cups cranberries (frozen): Don’t worry if you only have fresh ones; you can use those too! Frozen ones are super convenient though.
3 cups granulated sugar: The sweetness that balances out that spicy kick.
¼ cup finely minced jalapeño peppers (about 2-3 small peppers): This is where the fun begins! Adjust this amount based on how much heat you like. Remember to remove the seeds and membranes if you want less spice.
2 Tablespoons lime juice: Adds a lovely tang and brightness.
1 teaspoon fresh lime zest: Don’t skip this! It really amps up that citrusy aroma and flavor.

How to Make It

Alright, apron on? Let’s do this!

Combine Everything: Grab a nice, big saucepan. Toss in your frozen cranberries, granulated sugar, finely minced jalapeño peppers, lime juice, and that lovely lime zest. Give it a gentle stir to get it all acquainted.
Bring to a Boil: Place the saucepan over medium-high heat. Stir it every now and then as it heats up. You want it to come to a nice, rolling boil.
Simmer and Thicken: Once it’s boiling, reduce the heat to medium-low. Now, this is where the magic happens! You’ll want to stir more frequently now, especially as it starts to thicken. Keep simmering away for about 20-25 minutes. You’ll notice the cranberries starting to pop and the mixture will become nice and thick, coating the back of a spoon like a dreamy glaze.
Cool Down: Take the saucepan off the heat. Now, this is important: the jam will get even thicker as it cools. So, resist the urge to over-thicken it on the stove!
Jar it Up: Carefully pour your beautiful, shimmering jam into clean jars or airtight containers.
Let it Rest: Let the jars cool completely on the counter. This is the hardest part – waiting! Once they’re cool, they’re ready to be enjoyed or stored.

Substitutions & Additions

Feeling creative? I love that about you! Here are a few ideas to make this jam your own:

Spicy Kick: If you’re feeling brave, add a pinch of cayenne pepper or even a tiny bit of finely minced habanero for an extra fiery punch!
Fruity Fun: Add in some chopped fresh cranberries along with the frozen ones for a slightly different texture, or a handful of fresh raspberries or diced apples for a new flavor dimension.
Citrus Swap: While I adore lime, lemon juice and zest can also be used for a slightly different, but equally delicious, citrus note.
Herbal Notes: A sprig of fresh rosemary or thyme simmered in the jam and then removed before jarring can add a lovely, subtle herbal aroma.

Tips for Success

Let’s make sure your jam is absolutely perfect!

Pepper Prep: When mincing your jalapeños, wearing gloves is a good idea to avoid any spicy residue on your hands. And remember, the seeds and white membranes hold most of the heat, so adjust accordingly!
Don’t Overcook: It’s tempting to keep cooking to get it super thick on the stove, but remember it thickens as it cools. You don’t want a hard candy!
Prep Ahead: You can mince your jalapeños and zest your lime a day in advance and store them in airtight containers in the fridge. Makes the actual jam-making process even quicker!
Testing for Doneness: If you’re unsure if it’s thick enough, place a small plate in the freezer before you start cooking. Once you think it’s ready, spoon a little jam onto the cold plate. Let it sit for a minute, then run your finger through it. If it wrinkles slightly and holds its shape, it’s good to go!

How to Store It

Once your glorious jam has cooled completely, pop the lids on tight. You can store it in the refrigerator for up to 2-3 weeks. If you’ve made a big batch and want it to last longer, you can certainly look into proper canning techniques to preserve it for months in your pantry! But honestly, it’s so good, I doubt it’ll last that long.

FAQs

Got a question? I’ve got answers!

Q: Can I use fresh cranberries instead of frozen?

A: Absolutely! You can use fresh cranberries. Just make sure they’re plump and bright red. The cooking time might vary slightly, but the outcome will be just as delicious.

Q: How spicy is this jam?

A: That really depends on your jalapeños! For a mild sweetness with just a hint of warmth, use 1-2 small peppers with the seeds removed. For more heat, use 3 peppers or leave some seeds in. You can always taste and adjust as it simmers!

Q: What should I serve this jam with?

A: Oh, the possibilities are endless! It’s fantastic with cream cheese and crackers, on a cheese board, spread on toast or biscuits, as a glaze for pork or chicken, or even mixed into a vinaigrette. Get creative!

Cranberry Jalapeño Jam

A sweet and spicy jam made with cranberries and jalapeños, perfect for holidays, gifting, or everyday enjoyment.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Equipment

Saucepan A nice, big saucepan
Jar(s) Clean jars or airtight containers
Plate Small plate for testing doneness (optional)

Ingredients

Main ingredients

4 cups cranberries frozen, or fresh
3 cups granulated sugar
0.25 cup jalapeño peppers finely minced, about 2-3 small peppers, seeds and membranes removed for less spice
2 Tablespoons lime juice
1 teaspoon lime zest

Instructions

Combine cranberries, sugar, minced jalapeño peppers, lime juice, and lime zest in a large saucepan. Stir gently.
Place the saucepan over medium-high heat. Stir occasionally until it comes to a rolling boil.
Reduce heat to medium-low and simmer for 20-25 minutes, stirring more frequently as it thickens. The jam should coat the back of a spoon.
Remove the saucepan from the heat. The jam will thicken further as it cools.
Carefully pour the jam into clean jars or airtight containers.
Let the jars cool completely on the counter before sealing or storing.

Notes

Wear gloves when mincing jalapeños. Do not overcook; the jam thickens as it cools. Store in the refrigerator for up to 2-3 weeks.