Make the holidays extra sweet with an unforgettable flavor combination. This homemade jam brings out the cheerfulness of tart, juicy cranberries and the warmth of spicy jalapeños. It's finished off with a joyful splash of zesty lime. You can even up your charcuterie game by baking some brie cheese topped with some homemade cranberry pepper jam wrapped in a puff pastry. Serve it with some crackers and apples for a memorable appetizer.
If you're in a jam trying to find the perfect gift, this jar of deliciousness is not only beautiful but you can give something special without breaking the bank. Even though cranberry pepper jam is ideal for the holiday season, it's so tasty that you'll want to make it year-round. No matter what you decide to do with this delightful treat packed with holiday flavors, it's sure to spread some joy.
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Things You'll Need
12-ounce bag of fresh cranberries
Juice of one lime
4 chopped jalapeños, seeds removed
1/2 cup apple cider vinegar
1/2 cup water
1 package Sure Jell
2 cups sugar
4 1/2-pint jars with two-piece lids
Squeeze the juice from one lime into a small bowl.
Remove the seeds and chop four jalapeños. Set them aside in a small bowl.
Put 3 cups of fresh cranberries, the juice of one lime, four de-seeded and chopped jalapeños, 1/2 cup apple cider vinegar and 1/2 cup of water into a large saucepan. Bring to a boil, crushing the cranberries as it cooks.
Once the cranberries are all crushed, mix in 1 box of Sure Jell. Bring to a rolling boil while constantly stirring so it doesn't scorch.
When the mixture has reached a rolling boil that can't be stirred down, add 2 cups of sugar. Mix and stir constantly until the mixture has been at a rolling boil for 2 minutes.
Fill hot, sterilized jars with the hot jam. Wipe off the rims with a warm, clean cloth and then attach hot two-piece lids.
If you try to fill a cold jar with hot jam, the glass could break, so you should always use hot sterilized jars when filling them with hot jam. One way to get hot jars is to wash them in the dishwasher and have the dry cycle on high. Keep them in the dishwasher during the dry cycle until you're ready to use them. You can also keep them in a large pan full of boiling water until you're ready to fill them. If you're using a steam canner, place the jars upside down on the canner shelf while the water is boiling underneath in the canner. All of these methods will keep the jars hot and sterilized.
If you're going to use the jam within two weeks, you can keep it in the refrigerator. If you'd like to save the jam for later, place the jars into the steam canner and process for 10 minutes. Remove the jars from the canner after processing and you should hear a satisfying ping as the jars seal. After the jars have cooled, check to make sure the center of the lids is indented before you place them on the shelf. If they aren't sealed, keep the jam in the refrigerator and be sure to use it within two weeks. The sealed jars should last up to two years if they are stored in a cool, dry place.
Spread some joy!