If you love a little zing with your sweetness, you are going to fall head over heels for this Hot Pepper Cranberry Jam Recipe. It perfectly balances the tart, ruby-red cranberries with a fiery kick from hot peppers, making it an irresistible jam that wakes up your taste buds. Whether you’re spreading it on toast, glazing meats, or adding a splash of excitement to your cheese board, this jam brings warmth and vibrant flavor with every spoonful. It’s not only delicious but also a fun way to surprise your senses and impress your guests.
Ingredients You’ll Need
This Hot Pepper Cranberry Jam Recipe uses a handful of straightforward ingredients, each playing a crucial role to create the perfect harmony of heat, tartness, and sweetness. Every component contributes texture, flavor depth, or that signature bright color that makes this jam pop on any table.
- Fresh cranberries (4 cups): The star ingredient providing vibrant tartness and a beautiful ruby hue.
- Hot peppers 2-3 (jalapeños or serrano), finely chopped: Adds a spicy kick; remove seeds for milder heat.
- Apple cider vinegar (1 cup): Brings acidity and a subtle fruity tang to enhance the jam’s brightness.
- Lemon juice (1/4 cup): Boosts the jam’s natural tartness and helps set the pectin.
- Sugar (4 cups): Balances the tart and spicy flavors while preserving the jam.
- Liquid pectin (1 pouch, 3 oz): Ensures a perfect gel without fuss, giving your jam that ideal spreadable consistency.
How to Make Hot Pepper Cranberry Jam Recipe
Step 1: Prepare the Cranberries and Peppers
Start by rinsing your fresh cranberries under cold water, removing any stems or blemished berries. Finely chop your hot peppers, making sure to remove seeds if you prefer a gentler heat level in your jam. Setting these aside ensures everything is ready to blend perfectly in the pot.
Step 2: Cook the Mixture
In a large pot, combine the fresh cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Bring this lively mixture to a boil over medium heat. As the cranberries cook, you’ll notice them burst open, releasing their natural juices and mixing with those spicy peppers beautifully.
Step 3: Add the Sugar
Once boiling, slowly add your sugar while stirring constantly. This helps the sugar dissolve smoothly into the mixture. Keep the heat on medium and let it cook for 10 to 15 minutes, stirring frequently. You’ll see the jam start to thicken and the cranberries fully break down, releasing that signature jam-like texture.
Step 4: Add the Pectin
Stir in the liquid pectin thoroughly and bring the mixture back to a boil. Let it boil for another 1-2 minutes to activate the pectin fully. This step is key for that perfect gel, so don’t rush it. After boiling, remove the pot from the heat.
Step 5: Jar the Jam
Carefully ladle the hot jam into sterilized jars, leaving about a 1/4-inch headspace at the top. Wipe the rims clean to ensure a tight seal and then secure the lids and rings. This gives your jam a long shelf life and keeps it fresh and flavorful.
Step 6: Process the Jars
Process your jars in a boiling water bath for 10 minutes to safely seal them. Then, remove and let them cool undisturbed on a towel. You’ll hear a satisfying pop as each lid seals properly, locking in all those bold flavors until you’re ready to enjoy your Hot Pepper Cranberry Jam Recipe.
How to Serve Hot Pepper Cranberry Jam Recipe
Garnishes
A touch of fresh herbs like thyme or rosemary makes a wonderful garnish when serving this jam. Not only do they add a beautiful pop of color, but their earthy flavors complement the spicy, tart notes perfectly. Sprinkle a tiny bit on top for presentation or fold into a soft cheese spread.
Side Dishes
This jam pairs incredibly well with roasted meats such as turkey, pork, or chicken, adding both sweetness and heat that brighten the plate. It’s equally fantastic with creamy cheeses like brie or goat cheese, served alongside crusty bread or crunchy crackers, elevating your appetizers or holiday meals with ease.
Creative Ways to Present
Feeling adventurous? Use this Hot Pepper Cranberry Jam Recipe as a glaze by brushing it over grilled skewers or roasted vegetables for a shiny, flavorful finish. Or swirl it into your morning yogurt or oatmeal for a spicy-sweet surprise that’ll wake up your breakfast routine.
Make Ahead and Storage
Storing Leftovers
Once opened, keep your Hot Pepper Cranberry Jam in the refrigerator, tightly sealed. It will stay fresh for up to three weeks, allowing you to enjoy its lively flavors over multiple meals or snacks without worry.
Freezing
If you want to keep this jam longer, freezing is a great option. Place the jam in an airtight container, leaving space for expansion. Frozen jam can last up to six months and thaw gently in the refrigerator, holding onto its spicy-tart goodness.
Reheating
When it’s time to use frozen or chilled jam, gently warm it in a small saucepan over low heat. Stir occasionally until it returns to a spreadable consistency without boiling, preserving the vibrant flavors and textures of your Hot Pepper Cranberry Jam Recipe.
FAQs
Can I adjust the level of heat in this Hot Pepper Cranberry Jam Recipe?
Absolutely! You can reduce or increase the heat by removing more seeds from the peppers for a milder jam or using hotter peppers like serranos or even habaneros for a serious kick. Start with less and add more if you want extra fire.
What kind of peppers work best in this recipe?
Jalapeños are a popular choice because they offer moderate heat and a bright flavor that complements the cranberries. Serrano peppers provide a bit more heat if you like things spicier. Just make sure to finely chop them and remove seeds if desired.
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work well and can be substituted directly without thawing. They may release extra liquid, so just keep an eye on cooking time to ensure your jam thickens properly.
Why is pectin necessary in this Hot Pepper Cranberry Jam Recipe?
Pectin helps the jam set and achieve that perfect thick, spreadable consistency. Cranberries naturally contain some pectin, but adding liquid pectin ensures your jam gels reliably and doesn’t become runny.
How long does homemade jam usually last once opened?
After opening, homemade jams generally stay good in the fridge for about three weeks. Always use clean utensils to avoid contamination and keep the lid tightly sealed to maintain freshness.
Final Thoughts
There’s something truly special about making your own Hot Pepper Cranberry Jam Recipe that brings warmth to any meal and excitement to everyday spreads. Whether you’re gifting jars to friends or keeping a batch just for yourself, this recipe is sure to become a treasured favorite. Dive in, have fun with it, and enjoy the perfect balance of sweet, tart, and spicy in every delicious bite.
Print
Hot Pepper Cranberry Jam Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings (approximately 3-4 half-pint jars)
- Category: Condiments and Sauces
- Method: Stovetop
- Cuisine: American
Description
This Hot Pepper Cranberry Jam combines the tartness of fresh cranberries with the spicy kick of jalapeños or serrano peppers, balanced by apple cider vinegar and lemon juice. Sweetened with sugar and thickened with liquid pectin, this vibrant jam is perfect for adding a flavorful twist to your cheese boards, sandwiches, or grilled meats. It’s an exciting blend of sweet, tart, and heat that’s easy to make and preserves well with water bath canning.
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
Sweetener and Gelling 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 heat level. Set these ingredients aside.
- Cook the Mixture: In a large pot, combine the fresh cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Add the Sugar: Once boiling, gradually add the sugar while stirring constantly to help it dissolve evenly. Continue cooking the mixture for approximately 10 to 15 minutes, during which the cranberries will pop and the jam begins to thicken.
- Add the Pectin: Stir in the liquid pectin thoroughly. Return the mixture to a boil and maintain the boil for 1 to 2 minutes, ensuring the pectin activates for proper gel formation. Then, remove the pot from heat.
- Jar the Jam: Using a ladle, carefully pour the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims clean to ensure a proper seal, then place sterilized lids and rings on the jars.
- Process the Jars: Submerge the sealed jars in a boiling water bath for 10 minutes to preserve the jam safely. After processing, remove the jars and let them cool undisturbed on a towel until the lids seal with a popping sound indicating proper preservation.
Notes
- Removing pepper seeds reduces heat intensity but retains flavor; adjust according to your spice preference.
- Ensure jars and lids are properly sterilized before filling to prevent spoilage.
- Use a candy or jam thermometer to ensure the mixture reaches the right temperature for pectin activation if desired.
- This jam is great paired with cream cheese, grilled meats, or as a glaze.
- Store sealed jars in a cool, dark place and refrigerate after opening.
- Adjust sugar quantity slightly based on preferred sweetness and tartness of your cranberries.
