Deliciously tart with a tickle of spice…
Cranberry jalapeño jam is a perfect season-changing flavor. Late summer spice meets autumnal tang. It’s a delicious jam for use during the holidays to deliver an extra seasonal zip to the table. Though, don’t let it festiveness keep you from making it any time of the year. It’s just as tasty in summer.
The current recipe calls for seeding the jalapeño peppers, and that provides a tickle of heat. If you want more, leave those jalapeño seeds in. It’ll provide the extra kick spice lovers crave.
Prep to preserve
- If you are preserving, sterilize your jars by submerging them under boiling water for 5 minutes.
Make your jam
- In a food processor, add the cranberries and vinegar. Pulse blend the cranberries until they coarsely smooth.
- In a large pot over medium heat, combine the cranberry mix, jalapeño pepper, and pectin. Cook the mix to simmer for 10 minutes.
- Add the sugar, cinnamon, and cloves. Stir to combine, increase the heat, and bring the mix to a boil. Boil for 1 minute, then remove from heat.
Preserve your jam
- Transfer your cranberry jalapeño jam into the sterilized jars, leaving 1/4 inch at the top of each jar.
- Remove any air bubbles, by sliding a knife around the interior edge of the jar. Clean off any excess jam form jar rims. Seal the jars.
- Process the sealed jars in a boiling water canner. Follow your canner's instructions (bathe the jars for about 15 minutes).
- Remove the jars from the canner, and let them cool overnight (or 8 to 10 hours).
- Store your preserves in a cool, dark place.