Cranberry Jalapeño Jam

Keyword Jalapeno Pepper

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 135kcal

If you are preserving, sterilize your jars by submerging them under boiling water for 5 minutes.

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.

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.