Recipe Summary
A slightly sweet and spicy jam recipe, Jalapeno Cranberry Jam, perfect for adding to your charcuterie or cheese board, or to top of sandwiches, hamburgers, with pork and of course, alongside a beautiful roast turkey.
This jalapeƱo cranberry jam turns a 12-ounce bag of fresh or frozen cranberries into two pints of sweet-tart spread with lime, red wine vinegar, and fresh jalapeƱo heat. It takes 35 minutes and belongs beside creamy cheese, roast turkey, pork, or a sturdy sandwich.
Cranberries usually get one holiday job. This jar gives them better range. Spoon it over cream cheese or brie with crackers, pass it with turkey or pork, or use it to wake up a burger the next day.
What Makes This Cranberry JalapeƱo Jam Work
Fresh or frozen cranberries both work in this recipe, which means cranberry season doesnāt get the final say. The berries cook until they burst and the juices begin to thicken, leaving the finished jam with plenty of fruit in every spoonful.
Lime juice and red wine vinegar sharpen the cranberries, while sugar softens their tart edge. Four diced jalapeƱos bring the pepper flavor. JalapeƱo heat varies from pepper to pepper.
Use the liquid pectin called for in the recipe card. Liquid and powdered pectin behave differently and are not direct substitutes in a recipe written for one form.
How to Serve JalapeƱo Cranberry Jam
For the easiest appetizer, spoon the jam over cream cheese or brie and add a pile of crackers or toasted baguette. It also works beside roast turkey or pork, on a burger, or in a sandwich that needs something tart and a little sweet.
If sweet heat belongs on your cheese board, try Small Batch Pepper Peach Jam next. Fig Rosemary Red Wine Jam brings a deeper, savory edge, while Pear Walnut and Blue Cheese Bruschetta turns the same fruit-and-cheese idea into a ready-to-serve bite.
JalapeƱo Cranberry Jam Questions
Can frozen cranberries be used?
Yes. The recipe card calls for fresh or frozen cranberries. Use either for this jam.
Can liquid pectin be replaced with powdered pectin?
Do not swap them measure for measure. Liquid and powdered pectin are not interchangeable in a recipe written for one form, and the order in which they are added can differ. Use liquid pectin here unless a tested variation is added to the recipe card.
What goes with cranberry jalapeƱo jam?
Start with cream cheese, brie, or a sharp cheddar and plenty of crackers. The jam also pairs with turkey, pork, burgers, and savory sandwiches.
Is this jam safe for water-bath canning?
This recipe has not been verified as a research-tested shelf-stable canning formula. Keep it refrigerated or frozen unless the recipe card provides a validated source and complete processing directions for this exact formula.
Jalapeno Cranberry Jam
IngredientsĀ Ā
Equipment
MethodĀ
- In a large heavy bottom pot over medium heat, combine the jalapenos, sugar, and salt, stirring to dissolve sugar. Add in the lime juice, pectin, water, and vinegar, stirring to mix well. Reduce heat and simmer gently for 10 minutes.
- Add in the cranberries, stirring occasionally, and simmer gently until the cranberries have burst and the juices start to thicken, about 15 ā 20 minutes.
- Transfer the hot jam to clean, heat-safe jars or freezer-safe containers. Cool promptly, cover, and refrigerate. For longer storage, freeze in freezer-safe containers with room for expansion. This formula has not been verified here as a research-tested shelf-stable canning recipe, so do not store it at room temperature.
Nutrition
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Did you mention how many cranberries? Am I overlooking it.
You weren’t overlooking it, I had it in there and then corrected something and well now it’s back. Thank you for letting me know! š
I can’t wait to try this
It’s so good, I think you’ll love it! š
Can dried cranberries or craziness be used in this recipe?
Hello Deborah! I’ve not personally tested this recipe with dried. But I would start by replacing the fresh or frozen cranberries with 8 ounces of dried cranberries (because they are more concentrated in flavor) and add 1/4 cup extra of water … again, this would be my starting point. Then I would watch for consistency and before the canning stage, I would cool some off to test for flavor and sweetness. I hope this helps, again my suggestion hasn’t been tested on this recipe, but I would definitely start there and I believe that it would work since I know that you can make cranberry sauce/jelly from dried with no problem. If you do try it, please let me know how it turns out and what your substitution amounts were!
Have you ever tried making this as a sugary free jam? I love this jam but it shoots my sugar levels up above 200. I would really appreciate it if you have a sugar free recipe that you can share with me. Thank you.
Hello Amanda! Great question! So I’ve not personally made sugar-free jam, but did some research and go some feedback from a friend who does, and they suggested using powdered erythritol. So something like Swerve with an equal substitution to sugar. Another option is Lakanto golden monk fruit sweetener, the only drawback is that if wanting to keep it for a longer time, more than just a few days, it will tend to cause crystalization. Again, same 1:1 substitution for sugar, although I would probably decrease the amount of Lakanto to about 3/4 cup. I haven’t heard back from Ball yet, but if I do, I’ll update any info here. Another thing to keep in mind for keeping the sugar levels down is to make sure that you use low or sugar-free pectin. As I was looking I did find a berry keto jam from Lakanto https://www.lakanto.com/blogs/recipes/berry-keto-jam and also as well as this article on sugar substitutes https://survivalfreedom.com/substitute-for-sugar-in-jam-making/. I hope this helps and I hope you can still find a way to enjoy this jam and keep those sugar levels down! š
Ok. I will check out these other 2 links. Please let me know what Ball says about there ideas. Also when I use swerve do I still follow the recipe the same as before?
Hello Amanda! Here’s the update.
So I haven’t heard anything from Ball, but did hear back from Lakanto:
They suggest making it as freezer jam BUT to eat right away.
Also gave the following tips for lowering sugar content in making jam:
Try in varying degrees of sugar replacement. Expect a moderate amount of crystallization with a 1:1 replacement of Lakanto sweetener. If you just want to lower the sugar more, try using half Lakanto and half sugar. This will still create some crystallization. Using only 1/3 -1/4 Lakanto and the balance sugar leaves a very slight to no crystallization. The jam needs to be eaten within the next month. Even with a small amount of Lakanto, the jam will become grainy over time of being frozen.
Tip ā Make small batches and eat as you go. The fruit could actually be frozen and then made into jam later.
I would skip the hot water bath process and just make it as freezer jam as they suggested above. I hope this helps in your jam making endeavors! š
Made this for turkey day… amazing!!!
Oh I love to hear that, thank you and I’m so glad y’all enjoyed!!!
I have a very big bag of pectin powder. Do you know the conversion?
Hello Sarina! I would use 8 teaspoons of powdered pectin as a substitute for 1/4 cup of liquid pectin. (Reference: For every 1 ounce liquid = 2 tablespoons of liquid pectin, which = 4 teaspoons powdered pectin). I hope that helps! š
Could you use a liquid hot sauce instead of the actual jalapeƱos?
Hi Deborah, yes you can use liquid hot sauce instead of the jalapeƱos. I would start with 1-2 teaspoons, adding it at the end. Taste and adjust to your preference.