Cranberry Jalapeno Jam brings life to the party. It is perfect for holiday parties and can be as hot or mild as you like. It also makes a great gift. I share it with my hairdresser every year and her family looks forward to it for their Christmas celebration. Photo coming soon – this one rarely lasts long once it’s on the counter.
I wanted a Cranberry Jalapeno recipe that included fruit, so I created my own recipe and I have been making this for decades. It has a fruity taste and you control the heat by the amount of seeds you use from the jalapenos.
This jam has multi uses.
- For an appetizer, I would find a low bowl or platter, spread softened cream cheese over the platter and cover with an equal layer of the jam, serve with crackers of your choice.
- This jam makes a terrific topping for ham, turkey, chicken etc. I mix a portion of the jam with some brown mustard and serve as a tasty condiment.
- You can also blend the jam with cream cheese, mayo or your favorite condiments and use as a sandwich spread.
Cranberry Jalapeno Jam
This beautiful red Cranberry Jalapeno Jam adds life to the party. It is a sweet and slightly hot jam served over cream cheese with crackers of your choice.
Servings 8
Ingredients
- 12 oz cranberry juice
- 12 oz fresh whole cranberries
- 1 cup chopped seeded jalapeno peppers add seeds if you prefer hot
- 1 cup white vinegar
- 7 cups white sugar
- 2 pouches liquid fuit pectin 3 ounces each
- 1 TBSP butter
- 3 drops red food coloring (OPTIONAL)
Instructions
- Remove tops and jalapenos and if you prefer a mild jam, remove the seeds and veins. Add the jalapenos and whole rinsed cranberries to a food processor and chop to small pieces.
- Place cranberry juice, cranberries, and chopped peppers in a large kettle, then add vinegar. Stir in sugar and bring to a full rolling boil, stirring constantly.
- Stir in the pectin and butter; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Add food coloring if desired.
- Pour into sterilized jars, leaving 1/4-inch headspace—process for 5 minutes in a boiling water bath.
- Yield: 8 half-pints.