Name: Sweet and Spicy Homemade Cranberry Jalapeño Jam
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 cups frozen cranberries (No need to thaw!); 3 cups granulated sugar; 0.25 cup finely minced jalapeño peppers; 2 Tablespoons lime juice (Freshly squeezed is always best!); 1 teaspoon fresh lime zest

Jump to Recipe - Print Recipe

Introduction

Hey there, friend! Are you ready to whip up something truly special that’s going to wow everyone? This Cranberry Jalapeño Jam is one of those recipes that sounds a little unexpected but tastes absolutely incredible. It’s the perfect blend of tart, sweet, and just a hint of heat – a flavor explosion in every spoonful! I remember the first time I made this; I was a little skeptical about putting peppers in jam, but one bite, and I was hooked. It’s ridiculously easy, comes together faster than you might think, and becomes this gorgeous, jewel-toned spread that’s perfect for holidays, parties, or just because. Trust me, once you make it, you’ll wonder why you didn’t try it sooner!

Why You’ll Love This Recipe

Fast: You won’t be spending all day over a hot stove. This jam comes together relatively quickly.
Easy: No complicated techniques here! Just simple simmering.
Giftable: Ladle this beautiful jam into cute jars, add a ribbon, and you’ve got a perfect homemade gift.
Crowd-pleasing: It’s got that addictive sweet-and-spicy thing going on that everyone seems to adore.

Ingredients

4 cups frozen cranberries: No need to thaw! Frozen work perfectly and are often available year-round. They bring that essential tartness.
3 cups granulated sugar: This balances the tart cranberries and the heat from the jalapeños, creating that lovely jam consistency.
¼ cup finely minced jalapeño peppers: About 2-3 small peppers, depending on their size. Make sure they are finely minced for even distribution of heat. Remember to wear gloves if you’re sensitive!
2 Tablespoons lime juice: Adds brightness and a little extra pectin boost to help the jam set. Freshly squeezed is always best!
1 teaspoon fresh lime zest: That little extra burst of citrusy fragrance that really elevates the flavor.

How to Make It

Okay, let’s get this deliciousness bubbling! It’s seriously simple.

First, grab a medium to large saucepan. You want one that’s big enough to hold everything and allow for some bubbling without overflowing.

Carefully add your frozen cranberries, granulated sugar, finely minced jalapeños, lime juice, and lime zest to the saucepan. Give everything a good stir with a spoon to combine it all.

Place the saucepan over medium heat. As things heat up, the cranberries will start to thaw and release their juices, and the sugar will begin to dissolve. Stir occasionally to prevent sticking.

Once the mixture starts to simmer and bubble, gently mash some of the cranberries against the side of the pot with your spoon. You can leave some whole for texture, but breaking some open helps release more pectin and flavor, which is important for setting the jam.

Continue to simmer, stirring frequently, for about 15-20 minutes, or until the jam has thickened. You’ll notice it coats the back of a spoon, and if you drag your finger through it, the line holds for a second or two. As it cools, it will thicken even more, so don’t expect it to be super thick right in the pot.

Once it’s reached your desired consistency (remembering it thickens as it cools!), carefully remove the saucepan from the heat.

Let it sit for a few minutes, then carefully ladle the hot jam into clean jars. Be super careful, as hot jam is very hot!

Let the jam cool completely to room temperature. As it cools, you’ll see it transform into that perfect, spreadable consistency. Once cool, pop on the lids and refrigerate.

Substitutions & Additions

Need less heat? Remove the seeds and membranes from the jalapeños before mincing. That’s where most of the capsaicin lives!
Want more heat? Leave the seeds in the jalapeños, or add a pinch of red pepper flakes while simmering. For serious heat, try adding a little minced habanero (use extreme caution!).
Different Peppers: You could experiment with other mild peppers like serranos for a different flavor profile, or even a bit of bell pepper for color and sweetness (though they add no heat).
Add a Twist: A splash of orange juice instead of lime juice can add a lovely complexity. Or, stir in a tablespoon of orange liqueur like Grand Marnier after removing from the heat for an adult version.
Spice it Up: A pinch of ground ginger, a dash of cinnamon, or a couple of star anise (removed before jarring) can add lovely holiday vibes.

Tips for Success

Handle Peppers Safely: Jalapeño oils can burn! I highly recommend wearing gloves when mincing the peppers, and avoid touching your face or eyes until you’ve washed your hands thoroughly with soap and water.
Check for Doneness: The jam won’t look super thick in the pot. A good way to test is to put a small plate in the freezer before you start. When you think the jam is ready, drop a tiny spoonful onto the cold plate. Let it sit for 30 seconds, then tilt the plate. If it wrinkles slightly and doesn’t run off quickly, it’s ready.
Adjust Consistency: If it feels too thick, you can add a tablespoon or two of water or orange juice and simmer for another minute. If it’s too thin, keep simmering until it thickens further.
Cool Completely: Patience is key! The jam really sets up as it cools. Don’t judge the final texture until it’s fully chilled.

How to Store It

Once cooled, seal the jars tightly. Store this Cranberry Jalapeño Jam in the refrigerator. It will last for several weeks (if it lasts that long!). If you’re interested in long-term storage, you can process this jam in a boiling water bath according to standard canning procedures for your altitude and jar size.

FAQs

Can I use fresh cranberries instead of frozen?
Absolutely! Fresh cranberries work just as well. No need to adjust the recipe.
How spicy is this jam?
It has a noticeable kick, but it’s balanced by the sweetness and tartness. The heat level can vary depending on the jalapeños themselves and whether or not you remove the seeds and membranes. You can always adjust the amount of jalapeño to your preference.
What can I serve this jam with?
Oh, so many things! It’s incredible over cream cheese with crackers (a classic!). Serve it with roasted turkey, chicken, or pork. Use it as a glaze for meatballs or cocktail sausages. Spoon it onto cornbread, biscuits, or even pancakes. It’s also fantastic on a cheese board!
My jam seems too thin after cooling. What happened?
It could be that it didn’t cook quite long enough to develop sufficient pectin and evaporate enough liquid. You can carefully return it to a saucepan, bring it back to a simmer, and cook for another 5-10 minutes, testing for thickness again on a cold plate.

Sweet and Spicy Homemade Cranberry Jalapeño Jam

This Cranberry Jalapeño Jam is one of those recipes that sounds a little unexpected but tastes absolutely incredible. It’s the perfect blend of tart, sweet, and just a hint of heat – a flavor explosion in every spoonful! It’s ridiculously easy, comes together faster than you might think, and becomes this gorgeous, jewel-toned spread.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Equipment

medium to large saucepan big enough to hold everything and allow for some bubbling without overflowing
Spoon for stirring and mashing
Clean jars for storing the jam
ladle for transferring hot jam to jars
small plate for testing doneness (optional)
Freezer for chilling the test plate (optional)
gloves recommended for handling jalapeños

Ingredients

Hauptzutaten

4 cups frozen cranberries No need to thaw!
3 cups granulated sugar
0.25 cup finely minced jalapeño peppers About 2-3 small peppers, depending on their size. Remember to wear gloves if you're sensitive!
2 Tablespoons lime juice Freshly squeezed is always best!
1 teaspoon fresh lime zest

Instructions

First, grab a medium to large saucepan. You want one that's big enough to hold everything and allow for some bubbling without overflowing.
Carefully add your frozen cranberries, granulated sugar, finely minced jalapeños, lime juice, and lime zest to the saucepan. Give everything a good stir with a spoon to combine it all.
Place the saucepan over medium heat. As things heat up, the cranberries will start to thaw and release their juices, and the sugar will begin to dissolve. Stir occasionally to prevent sticking.
Once the mixture starts to simmer and bubble, gently mash some of the cranberries against the side of the pot with your spoon. You can leave some whole for texture, but breaking some open helps release more pectin and flavor, which is important for setting the jam.
Continue to simmer, stirring frequently, for about 15-20 minutes, or until the jam has thickened. You'll notice it coats the back of a spoon, and if you drag your finger through it, the line holds for a second or two. As it cools, it will thicken even more, so don't expect it to be super thick right in the pot.
Once it's reached your desired consistency (remembering it thickens as it cools!), carefully remove the saucepan from the heat.
Let it sit for a few minutes, then carefully ladle the hot jam into clean jars. Be super careful, as hot jam is very hot!
Let the jam cool completely to room temperature. As it cools, you'll see it transform into that perfect, spreadable consistency. Once cool, pop on the lids and refrigerate.

Notes

Need less heat? Remove the seeds and membranes from the jalapeños before mincing. Want more heat? Leave the seeds in the jalapeños, or add a pinch of red pepper flakes while simmering. For serious heat, try adding a little minced habanero (use extreme caution!). You could experiment with other mild peppers like serranos or even a bit of bell pepper. A splash of orange juice instead of lime juice can add lovely complexity. Or, stir in a tablespoon of orange liqueur like Grand Marnier after removing from the heat for an adult version. A pinch of ground ginger, a dash of cinnamon, or a couple of star anise (removed before jarring) can add lovely holiday vibes. Jalapeño oils can burn! I highly recommend wearing gloves when mincing the peppers, and avoid touching your face or eyes until you've washed your hands thoroughly. The jam won't look super thick in the pot. A good way to test is to put a small plate in the freezer before you start. When you think the jam is ready, drop a tiny spoonful onto the cold plate. Let it sit for 30 seconds, then tilt the plate. If it wrinkles slightly and doesn't run off quickly, it's ready. If it feels too thick, you can add a tablespoon or two of water or orange juice and simmer for another minute. If it's too thin, keep simmering until it thickens further. The jam really sets up as it cools. Don't judge the final texture until it's fully chilled. Once cooled, seal the jars tightly. Store this jam in the refrigerator for several weeks. For long-term storage, you can process in a boiling water bath according to standard canning procedures. Fresh cranberries work just as well as frozen. It has a noticeable kick, but is balanced. The heat level can vary depending on the jalapeños themselves and whether or not you remove seeds. If jam seems too thin after cooling, you can carefully return it to a saucepan, bring back to a simmer, and cook for another 5-10 minutes, testing for thickness.