Jalapeno Cranberry Jam
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.
Equipment
Ingredients
- 1 cup of sugar
- Pinch of salt
- 4 jalapenos diced
- Juice of 1 lime
- ¼ cup of liquid pectin
- ½ cup of water
- ¼ cup red wine vinegar
- 12 ounces fresh or frozen cranberries
Instructions
- 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 - 20 minutes.
- 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
Serving: 2tbspCalories: 33kcalCarbohydrates: 9gSodium: 7mgSugar: 7g
