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Jalapeno Cranberry Jam Recipe

A spicy jalapeno Cranberry Jam recipe that’s perfectly festive!

Jalapeno Cranberry Jam Recipe

Cranberries! They are the most identified fruit of the Holiday season, making beautiful sweet and tart cranberry sauce sitting pretty by that roast turkey. But they are also just as happy sitting on your cheese board or topping off a sandwich as this spicy cranberry jam recipe!

Baguettes with brie and fruit spread

When entertaining, I believe that one of the easiest things to feature is a beautiful charcuterie or cheeseboard filled with a mixture of delicious cheeses, nuts, and fruits with a pile of crusty bread and crackers.

Spicy and Festive Jam

Ideas for entertaining recipes?

  • Try this easy to make Cheeseboard for Two, this one has one of my all-time favorite flavor combinations, a strawberry balsamic chutney! Oh dear me, it’s amazing!
  • Pear Walnut and Blue Cheese Bruschetta, yes! I adore a tangy blue cheese, but you could also try this with goats cheese if that’s your preference.
  • Okay, so this Baked Gouda with Pear Compote is screaming eat me! Taste gorgeous and perfect for holiday entertaining! Honestly, it’s a must-try, with that warm pear compote piled on top it’s an impressive appetizer recipe. You can also use just the pear compote as a side with any of your favorite cheeses to create a lovely cheeseboard.
  • Like things a little spicy? This small-batch Pepper Peach Jam is perfectly balanced with the heat of the peppers and the sweetness of the jam. My favorite way to serve it is simply on a toasted baguette with creamy soft cheese, just like the Jalapeno Cranberry Jam recipe below.
  • Here’s a great guide on how to create a cheese board including how to store the cheese and pairings from Good Housekeeping.
Spicy jam on a cheeseboard

For this recipe, you can use either fresh or frozen cranberries, and if you prefer a hotter pepper, by all means, but proceed with caution. Maybe try a small batch or half batch first and then add more or less as desired the next time you make a batch.

Drizzling spicy fruit spread on toasted baguettes with brie

How to make this Jalapeno Cranberry Jam Recipe

Cranberry jam on a cheeseboard

Jalapeno Cranberry Jam

Yield: 2 pints
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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.

Ingredients

  • 1 cup of sugar
  • Pinch of salt
  • 4 jalapenos, diced
  • Juice of 1 lime
  • 1/4 cup of liquid pectin
  • 1/2 cup of water
  • 1/4 cup red wine vinegar
  • 12 ounces fresh or frozen cranberries

Instructions

  1. 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.
  2. Add in the cranberries, stirring occasionally, and simmer gently until the cranberries have burst and the juices start to thicken, about 15 - 20 minutes.
  3. Transfer jam to the sterilized jars and seal. You can either allow to cool at room temperature, then keep in the refrigerator for up to 3 weeks, freeze for up to 6 months, or you can process in a hot water bath and keep for up to a year.
Nutrition Information:
Yield: 32 Serving Size: 2 tbsp
Amount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 0g

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6 Comments

    1. 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! 🙂

    1. 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!

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