Cranberry Jalapeño Jam

Cranberry Jalapeño Jam

Ingredients

1 cup water

1/2 cup brown sugar

1/2 cup granulated sugar

1 bag fresh cranberries, about 12 ounces

2 cinnamon sticks

2 to 4 jalapeños, chopped, depending on desired heat

Optional: a pinch of salt

Instructions

Add the water to a medium saucepan and bring it to a boil over medium-high heat.

Stir in the brown sugar and granulated sugar. Continue stirring until both sugars are completely dissolved and the liquid looks smooth.

Add the fresh cranberries, cinnamon sticks, and chopped jalapeños to the saucepan.

Reduce the heat to low and gently boil the mixture for about 10 minutes, stirring often. The cranberries will begin to pop and release their juices.

Cover the saucepan and let the mixture sit for 10 to 15 minutes. This allows the cranberries, jalapeños, and cinnamon to deepen in flavor.

Remove and discard the cinnamon sticks.

Return the saucepan to the heat and bring the jam back to a gentle boil.

Use a potato masher to mash the cranberries and jalapeños until the jam reaches your preferred texture. You can leave it slightly chunky or mash it smoother.

Continue cooking for a few more minutes, stirring often, until the jam thickens slightly and looks glossy.

Remove from the heat and let it cool. The jam will continue to thicken as it sits.

Transfer to clean jars or containers.

Serve warm, chilled, or at room temperature.

Notes

This recipe makes about 2 cups of jam.

For a mild jam, use fewer jalapeños and remove the seeds.

For a spicier jam, use more jalapeños and keep some of the seeds.

The cinnamon gives the jam a warm holiday flavor, but remove the sticks before the final boil.

This recipe is best made in single batches. Doubling it may affect the texture and cooking time.

Store the jam in the refrigerator in a clean sealed jar.

Serving Ideas

Serve this cranberry jalapeño jam over cream cheese with crackers for an easy holiday appetizer.

Spoon it over baked brie, goat cheese, or whipped feta for a sweet, tangy, and spicy topping.

Use it as a glaze for roasted chicken, turkey, ham, or pork.

Spread it on sandwiches, especially turkey sandwiches, grilled cheese, or leftover holiday sliders.

Add a spoonful to a charcuterie board with cheese, nuts, crackers, and cured meats.

Serve it with fried wonton chips, toasted bread, or buttery crackers.

Storage

Let the jam cool completely before storing.

Keep refrigerated in a clean airtight jar for up to 1 to 2 weeks.

For gifting, use clean jars and label them with the date.

This recipe is written as a refrigerator jam, not a tested canning recipe.