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.
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.