Hot Pepper Cranberry Jam Recipe
If you love the exciting dance of spicy and sweet flavors, then this Hot Pepper Cranberry Jam Recipe is about to become your new obsession. It perfectly balances the tartness of fresh cranberries with a fiery kick from hot peppers, creating a jam that’s vibrant, bold, and utterly addictive. Whether you’re a jam connoisseur or just dipping your toes into homemade preserves, this recipe delivers a unique treat that’s both comforting and adventurous all at once.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe shines by keeping things simple yet impactful. Each component adds its own magic—from the brightness of cranberries to the zesty heat of peppers, plus just the right touch of sweetness and acidity to bring it all together.
- 4 cups fresh cranberries: The star of the show, bringing tartness and beautiful color.
- 2-3 hot peppers (jalapeños or serrano), finely chopped: Adds a fiery kick; adjust seeds to control the heat level.
- 1 cup apple cider vinegar: Provides a tangy brightness that cuts through the sweetness.
- 1/4 cup lemon juice: Enhances the natural tartness and helps with jam setting.
- 4 cups sugar: Balances out the tart and spicy flavors with just the right degree of sweetness.
- 1 pouch (3 oz) liquid pectin: Essential for that perfect jam consistency without being too runny.
How to Make Hot Pepper Cranberry Jam Recipe
Step 1: Prepare the Cranberries and Peppers
First things first, give your cranberries a good rinse to clean off any residue. Then, finely chop the hot peppers—removing the seeds if you want to keep things on the milder side. This prep step sets the foundation for flavor and heat, so take your time to make sure everything is fresh and ready.
Step 2: Cook the Mixture
In a large pot, combine the fresh cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Turn the heat to medium and bring this lively mixture to a boil. You’ll start to notice the cranberries popping open and releasing their juices, creating a colorful and aromatic base for the jam.
Step 3: Add the Sugar
Gradually stir in the sugar once the pot is boiling. Keep stirring constantly to dissolve the sugar fully. Let the mixture cook for about 10 to 15 minutes, allowing the cranberries to burst and the jam to thicken beautifully. This step is where the magic really happens—watch as the texture transforms and the flavors become more intense.
Step 4: Add the Pectin
Now it’s time for the secret to that perfect jam texture: liquid pectin. Stir it into your bubbling pot and return the jam to a full boil for 1 to 2 minutes. This ensures the jam will set nicely once cooled.
Step 5: Jar the Jam
Carefully ladle the hot jam into sterilized jars, leaving about a quarter-inch of space at the top. Wipe the rims clean with a damp cloth to guarantee a good seal, then screw on the lids and rings. This step is key for preserving your delicious creation safely.
Step 6: Process the Jars
To make sure your jam stays fresh and shelf-stable, place the jars in a boiling water bath for 10 minutes. After processing, remove the jars and let them cool undisturbed on a towel until the lids seal with that satisfying “pop.” Your Hot Pepper Cranberry Jam is now ready to be enjoyed or stored.
How to Serve Hot Pepper Cranberry Jam Recipe
Garnishes
Sprinkle a bit of fresh chopped herbs like rosemary or thyme on top when serving to add a fragrant touch that complements the spicy-sweet kick perfectly. A small sliver of pepper placed atop each spoonful can also be a fun way to emphasize the heat.
Side Dishes
This jam pairs beautifully with savory dishes. Serve it alongside cream cheese and crackers for a crowd-pleasing appetizer or as a zesty glaze for roasted meats like turkey or pork. It also elevates simple dishes like grilled cheese sandwiches by adding unexpected layers of flavor.
Creative Ways to Present
Think beyond toast—try dolloping this Hot Pepper Cranberry Jam Recipe over vanilla ice cream for a spicy-sweet dessert or swirl it into yogurt with granola for a tantalizing breakfast twist. You can even use it as a topping for a cheese board, adding color and complexity to your spread.
Make Ahead and Storage
Storing Leftovers
Once opened, store your jam in the refrigerator where it will keep its vibrant flavor for up to three weeks. Make sure the lid is tightly sealed to maintain freshness and prevent contamination.
Freezing
If you want to keep your Hot Pepper Cranberry Jam Recipe for longer periods, consider freezing portions in airtight containers. This jam freezes well and can be thawed slowly in the refrigerator before use—just give it a good stir before serving.
Reheating
Reheating is simple: warm your jam gently on the stove over low heat or in the microwave. Avoid boiling it again to preserve its fresh flavor and texture. Reheated jam is wonderful for drizzling over dishes or stirring into sauces.
FAQs
Can I use different types of hot peppers in this recipe?
Absolutely! Jalapeños and serrano peppers work well, but you can experiment with other varieties like habaneros or even milder peppers to customize the heat level to your preference.
Is it necessary to remove the seeds from the peppers?
Removing the seeds can reduce the heat and bitterness, resulting in a milder jam. If you like things spicy, leave the seeds in and prepare for some serious kick!
How long will this jam keep if properly canned?
If sealed and processed correctly, this jam can last up to one year stored in a cool, dark place. Always check for signs of spoilage before using.
Can I reduce the sugar in this recipe?
While sugar helps with preservation and texture, you can reduce it slightly for a less sweet jam. Just be aware that the jam may not set as firmly and could have a shorter shelf life.
Is apple cider vinegar necessary, or can I use something else?
Apple cider vinegar adds a lovely tang and enhances the fruit’s natural flavors. You can substitute white vinegar or even a milder balsamic vinegar, but the flavor profile will change slightly.
Final Thoughts
There’s something truly special about making your own Hot Pepper Cranberry Jam Recipe—it’s like capturing the flavors of the season in one jar with a fiery twist. It’s versatile, delicious, and surprisingly easy to master. I can’t wait for you to try it yourself and discover all the creative ways you’ll find to enjoy this spicy-sweet delight!
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Hot Pepper Cranberry Jam Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Hot Pepper Cranberry Jam combines the tartness of fresh cranberries with the spicy kick of jalapeño or serrano peppers, balanced by apple cider vinegar, lemon juice, and sugar. Perfect for adding a sweet and spicy flair to your holiday platters, sandwiches, or cheese boards, this vibrant jam is easy to prepare on the stovetop and can be preserved through water bath canning for lasting enjoyment.
Ingredients
Fruit and Peppers
- 4 cups fresh cranberries
- 2–3 hot peppers (jalapeños or serrano), finely chopped (remove seeds for less heat)
Liquids
- 1 cup apple cider vinegar
- 1/4 cup lemon juice
Sweeteners and Setting Agent
- 4 cups sugar
- 1 pouch (3 oz) liquid pectin
Instructions
- Prepare the Cranberries and Peppers: Rinse the cranberries thoroughly under cold water. Finely chop the hot peppers, removing the seeds if you prefer a milder jam. Set both aside for cooking.
- Cook the Mixture: In a large pot, combine the cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Place the pot over medium heat and bring the mixture to a boil, allowing the ingredients to begin softening and melding flavors.
- Add the Sugar: Once the mixture is boiling, gradually stir in the sugar while continuing to stir constantly until fully dissolved. Maintain a boil and cook for 10 to 15 minutes until the cranberries burst and the jam thickens to a gel-like consistency.
- Add the Pectin: Stir in the liquid pectin thoroughly, then return the mixture to a boil. Let it boil for an additional 1 to 2 minutes to activate the pectin for proper setting, then remove the pot from heat.
- Jar the Jam: Using a ladle, fill sterilized jars with the hot jam, leaving approximately 1/4-inch headspace at the top. Wipe the rims of the jars clean to ensure a good seal, then place and tighten the lids and rings.
- Process the Jars: Submerge the sealed jars in a boiling water bath for 10 minutes to preserve and sterilize. Remove the jars carefully and place them undisturbed on a towel to cool completely, allowing the lids to seal properly.
Notes
- Removing seeds from the peppers reduces the heat but retains the pepper flavor.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- If you prefer less acidity, you can slightly reduce the lemon juice but do not omit as it aids in setting.
- The jam sets as it cools; stirring while hot may prevent proper gel formation.
- Store unopened jars in a cool, dark place. Once opened, refrigerate and consume within a month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
