Cranberry Jalapeño Jam Appetizer
The holidays can get busy around here, and I’m always glad to have an appetizer I can pull together without much fuss. This Cranberry Jalapeño Jam has that sweet-tart cranberry flavor with just enough heat from the peppers, and spooning it over a block of cream cheese makes serving it about as easy as it gets.
I especially like making this during cranberry season. The bright red color looks right at home on a holiday table, and the combination of cranberries, jalapeños, and cream cheese gives you sweet, spicy, tart, and creamy all in one bite.
Why I Love This Cranberry Jalapeño Jam
There is a lot going on during the holidays, so I appreciate recipes that can make entertaining a little easier.
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- It uses a short list of simple ingredients.
- Fresh cranberries give the jam plenty of tart flavor and that beautiful deep red color.
- Jalapeños add a little heat without overpowering the cranberries.
- You can make the jam ahead and have it ready when company arrives.
- All you need for serving is cream cheese and a good box of crackers.
And if I can make part of an appetizer ahead and not fuss with it later, I’m all for that.
A Few Ingredients That Matter
- Fresh cranberries: I use a full 12-ounce bag of fresh cranberries. They cook down beautifully and naturally have plenty of tartness and pectin.
- Jalapeños: Four fresh jalapeños give this jam its pepper flavor and heat. I remove the seeds and membranes for a milder jam. Remember that jalapeños can vary quite a bit in heat from one pepper to another.
- Lime: Fresh lime juice adds another layer of tartness that works especially well with the cranberries and peppers.
- Apple cider vinegar: I like the flavor of apple cider vinegar here because it isn’t quite as sharp tasting as plain white vinegar.
- Powdered pectin: I use a package of powdered pectin, such as Sure-Jell, to help give the cranberry mixture its jam-like consistency.
- Sugar: Two cups balance the tart cranberries, vinegar, and lime without hiding their flavor.
Equipment:
- Cutting Board
- Sharp paring knife
- 4 – ½ pint jelly jars
- Large pot
- Water Bath Canning Pot
- Small Serving Platter
- Spreader Knives
How to Make Cranberry Jalapeño Jam
The complete recipe is in the recipe card below, but here is how I prepare it.
Step 1: Prepare the Jalapeños
Cut the jalapeños open and remove the seeds and membranes, then finely dice them.
I recommend wearing gloves when working with hot peppers. Even after washing your hands, those pepper oils have a way of reminding you they were there if you happen to touch your eyes.
Step 2: Cook the Cranberries and Peppers
Add the whole cranberries and diced jalapeños to a medium saucepan along with the lime juice, apple cider vinegar, and water.
Bring the mixture to a boil.
As the cranberries heat, they will begin to pop and soften. I use a potato masher to gently crush them as they cook. You don’t need to make the mixture completely smooth. I prefer leaving a little texture in the jam.
Step 3: Add the Pectin and Sugar
Stir in the powdered pectin and bring the cranberry mixture to a full rolling boil.
Add the sugar and stir well. Bring it back to a full rolling boil and boil for 2 minutes, stirring so the mixture doesn’t scorch.
Remove the pan from the heat.
Transfer the hot jam into clean jars or heat-safe containers and allow it to cool before refrigerating.
Expert Tips
This is a simple recipe, but a few little things make a difference.
Finely chop the jalapeños. I like the pepper distributed throughout the jam instead of getting one large piece in a bite.
Don’t walk away once the sugar goes in. Jam can boil up quickly, and the sugar can scorch if it sits against the bottom of the pan.
Remember that jalapeño heat varies. Removing the seeds and membranes keeps the heat more manageable, but one batch can still be a little hotter than another.
Let the jam cool before judging the consistency. It will thicken more as it cools.
How to Serve Cranberry Jalapeño Jam with Cream Cheese
This is my favorite part because there really isn’t much to it.
Place one 8-ounce block of cream cheese on a small serving platter or plate. Spoon the Cranberry Jalapeño Jam generously over the top.
Serve it with your favorite crackers and a couple of small spreader knives.
The cool, creamy cheese softens the heat of the jalapeños while the cranberries add that sweet-tart bite. It looks festive enough for a Christmas party, but nobody needs to know how little work you did to get it on the table.
If I’m putting together several appetizers, I also like serving it alongside my Garlic Herb Cheese Ball. Both can be set out with crackers, which keeps the whole spread simple.
A Few Ways to Change It Up
I usually keep this one simple, but there are a few easy ways to serve it differently.
- Try it over softened goat cheese instead of cream cheese for a little more tang.
- Use a mixture of plain and seeded crackers for a prettier appetizer tray.
- Spoon a small amount over individual cream cheese-topped crackers when you want something guests can pick up and eat.
- For a larger holiday appetizer spread, add our Individual Charcuterie Cups or Spinach Puffs.
Make Ahead and Storage
This is an easy recipe to prepare before a party because the jam needs time to cool anyway.
Once cooled, cover the jars or containers and store the jam in the refrigerator. I like to make it ahead so all I have to do when guests arrive is set out the cream cheese, spoon the cranberry jam over it, and add the crackers.
Important canning note: This particular cranberry and jalapeño recipe has not been identified as a scientifically tested shelf-stable canning recipe. Because peppers are a low-acid ingredient, I recommend storing this jam in the refrigerator rather than processing it for pantry storage unless you are following a tested canning recipe with these exact proportions.
Frequently Asked Questions
Removing the seeds and membranes keeps the heat fairly mild, but jalapeños naturally vary in heat. I always recommend tasting a tiny piece of your pepper if you are concerned about making the jam too hot.
Fresh cranberries are what I normally use when they are in season. Frozen cranberries can generally work well in cooked cranberry recipes, but I would use plain, unsweetened berries and add them frozen rather than thawing and draining away their juices.
I prefer a regular 8-ounce block of full-fat cream cheese. Letting it soften slightly before serving makes it much easier to spread onto crackers.
The jam itself is the part I make ahead. I wait to spoon it over the cream cheese until shortly before serving so the platter stays neat and the cream cheese remains fresh.
More Holiday Appetizers to Try
If you’re planning a holiday gathering, you might also enjoy my Garlic Herb Cheese Ball, Spinach Puffs, or Individual Charcuterie Cups. They are all easy choices when you want a table with plenty to nibble on without making every dish at the last minute.
This Cranberry Jalapeño Jam is one of those little recipes that makes holiday entertaining easier. The cranberry and pepper combination has plenty of flavor, and once you add the cream cheese and crackers, the appetizer practically takes care of itself.
If you make it for your holiday table, leave me a comment or rating below and let me know how spicy you made yours!
🥣 Recipe
Equipment
- 4 ½ pint jelly jars
- Cutting Board
Ingredients
- 3 cups whole fresh cranberries 12oz bag
- 4 Jalapeños seeded and chopped
- 1 lime juiced
- ½ cup apple cider vinegar
- ½ cup water
- 1 package powdered pectin such as Sure-Jell
- 2 cups sugar
To Serve
- 8 ounce Block of Cream Cheese
Instructions
- Wash the cranberries. Remove the seeds and membranes from the jalapeños and finely chop the peppers.
- Add the cranberries, jalapeños, lime juice, apple cider vinegar, and water to a medium saucepan. Bring to a boil.
- Cook until the cranberries begin to burst, gently crushing them with a potato masher as they soften.
- Stir in the powdered pectin and bring the mixture to a full rolling boil.
- Add the sugar, stirring until dissolved. Return to a full rolling boil and boil for 2 minutes, stirring frequently.
- Remove from heat and carefully ladle the hot jam into clean, heat-safe jars or containers. Allow to cool, then cover and refrigerate.
- To serve, place an 8-ounce block of cream cheese on a small platter. Spoon the cranberry jalapeño jam over the top and serve with crackers and spreading knives.
Notes
- Yield: Approximately 4 half-pint jars, according to the original recipe. Actual yield should be confirmed.
- Heat Level: Removing the seeds and membranes from the jalapeños helps keep the jam milder.
- Storage: Keep refrigerated and use within 3 weeks.
- Canning: This recipe has not been verified as safe for shelf-stable water-bath canning. Refrigerate rather than storing at room temperature.
- Pectin: The original recipe uses regular powdered Sure-Jell with 2 cups of sugar. Confirm that the jam sets properly with these proportions.
Canning: Do not store this recipe at room temperature unless its exact formulation and processing method have been verified as safe for home canning.
Nutrition
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I made it. I followed the directions exactly. My daughter (a chef) said it was pretty vinegary, but hoped that taste would go away after a while. I am not a fan of vague measurements – my lime was super juicy I would have preferred a set amount. That being said, it is a complex jam. You have the bitterness of the berries, the heat of the peppers and the lime. Some folks might want more sugar. I was pretty excited to try this recipe as it is just so different and so easy! As the author stated, this is something you bring out at the holidays. I love trying new things and am so glad I tried it. I liked it, but I didn't try it with the cheese (just off the spoon). Thanks for sharing. I would enjoy making this again! It would be great on a turkey burger!
Did you use liquid or powdered pectin?
I used powdered Pectin, I will be updating and making it more clear in the recipe. Thanks so much for asking this question and bringing it to my attention.
Can you use low sugar Sure-Jel pectin? And I wanted to maybe double recipe?
Thank you for any suggestions.
I’m sorry but I have never used low sugar sure Jel pectin so I really don’t know. Usually, it’s best to repeat the recipe vs doubling it. To be safe I would prob make two batches. Thanks so much for your interest.
Hi,
I made this today and used the no sugar surejell and instead of sugar I used truvia. It is delicious and my jalapeno peppers were not very hot so I doubled those. Depending on how sweet you want it…I used about 2 1/2 cups of truvia for the batch. I think it is outstanding.
Thanks
AJ
Oh wow! This is really good to know! And you are so kind to share this with all of us, thank you so much!
I suggest just making two separate batches.
Doubling a jam or jelly recipe is never a good idea..
The chances for something to go wrong are good. I’ve made
Jellies and jams hundreds of times and every time I get confident and double it doesn’t set properly.
@Evelyn, I had excellent results using Sure Jel Low Sugar in the pink box.
Oh now that’s good to know. I need to try it since we are cutting back on our sugar also. Thanks so much for sharing.
Maybe I missed it… how many jars do I need to have on standby?
I’m sorry, you are right, the number of jars needed was hidden in the long narrative. You will need 4 jelly jars (1/2 pints) for this recipe. Thank you for bringing this to our attention, we will be updating the recipe card to reflect this.
Made it,
Love it…….super. easy..Thanks!
So sweet for you to drop by and tell us. Thank you and so happy you love it!. Hugs
Better without the pectin, still sets up.
That’s good to know. Thanks and glad you enjoyed it.
I have tried this the way the recipe states. I have also tried leaving out the lime juice altogether, added a few red and yellow sweet peppers and added Mexican vanilla at the end of processing. both recipes are wonderful and set up well. I did process the peppers and cranberries ahead of time. they cook faster. thanks for this recipe.
Love you variations and thank you so much for taking the time to comment and share.
I just made this. Per the instructions. OMG it was really good even my husband loved it. I will be making this often. Thank you.
Oh, you are so sweet to take the time to let us know how much you enjoyed this recipe. Thank you so much, this makes my day
excellent as is and even if you alter it a bit. it has worked every time and everyone loves it at gatherings.
Thanks so much! We are so glad you enjoyed it
I have lots of dried cranberries. Do you think they would work?
We don’t think so, it needs to be made with fresh cranberries. But if you do try it, please let us know how it works for you.
Not knocking anything, but what’s the purpose of using the vinegar?
Not a problem, normally vinegar is used to add a little bit of tartness to something that is sweet. Since this is used as an appetizer not a dessert, it works well. Thank you so much for your question, it’s an excellent question.
It actually is added for canning/storing. I’m not a canning expert but I believes it lowers the ph to eliminate bacteria for storing in the pantry.
I have heard that in the past. Thanks for the information
I followed the recipe as instructed however seemed very thick and only produced 3 jars??? I have made many types of jams in my lifetime so do not know what may have gone wrong.
I’m so sorry you had a bad time with our jam recipe. I’m guessing maybe your stovetop was hotter and it cooked more off thus eliminating the quantity and making it thicker?
Loved it, added extra jalapeño as my family likes pepper jelly to be spicy, and it disappeared in days!! Will be doubling the recipe next time.
So happy you enjoyed it! Next time I need to add a few more jalapeños since we love extra spicy also.
Absolutely fantastic… at the Christmas brunch… people were standing in line for this treat… ❤️
Awe.. that makes my heart happy! So glad everyone enjoyed it!
Can this recipe be doubled?
Usually it’s not a good idea to double any jelly or jam recipe using pectin. It’s best to just make the recipe twice.
This cranberry jam was a huge hit. I served it first over cream cheese with crackers as suggested in the description. My husband loved it so much he decided to use it as a glaze over a stuffed pork loin (stuffed with spinach, feta, and garlic then seared and smoked on grill). I would like a little more heat from the peppers so I may try it with a hotter pepper next time. I can’t wait to try it as a spread on a turkey sandwich. I highly recommend this recipe. Very easy to make.
Oh that makes our hearts happy! It’s so special and kind when one lets us know they enjoyed one of our recipes. Yes this is the time of the year to have this on hand. I have never tried it on pork before,love this idea and also the Turkey sandwich.Sounds like a must try! Thanks so much for this so kind comment.
Hi Evelyn! Thanks for a great recipe with smaller measurements! (4) half pints is exactly how many I wanted, as I just had the one bag of cranberries. I used 3 jalapenos and one Serrano and it came out perfect for my spice level. And I came out with just a little extra to put in my fridge. My go to recipe from now on!
How sweet you are for letting me know. We are so glad you enjoyed it!
I’ll make this today but without Pectin. When cranberries are cooked, they release high levels of pectin all on its own ? No pectin is healthier so it’s a win-win. It makes multiplying the recipe a breeze too! If it’s less than 5 stars, I’ll report back but I can already tell it’s going to be delicious with additional peppers because I like spicy ?
This is a great recipe. I like to serve the jam at Thanksgiving over the stuffing.
Oh thats does sound good!
We made this exactly to the recipe and it was a wonderful jam. It was a bit to solid so we made it again with 3/4 pectin. It is now the perfect flavour and texture. Love it so much friends are getting some for Christmas!
Im glad you were able to make this recipe work for you. It is a classy, delicious and handy jam to have handy during the holidays. Thank you for thank the time to leave your kind comments. Hugs
@Evelyn, I like mine sweet and hot! Could a little more sugar be used without affecting the textures/processing? I haven’t tried it yet but plan my first batch tomorrow! I can’t wait!
I don’t think adding more sugar would affect the recipe but I have never tried it. Adding more heat is perfectly acceptable, we also like hot. Please let me know how it comes out.
This is a super quick and easy recipe; I just made 2 batches and the first batch was not spicy at all so I decided to double the jalapeños and added a habanero pepper too and it still wasn’t spicy. I’ll be making more in the few days and I’ll add a couple more habaneros because my family and friends like the sweet and spicy flavours. Thanks for sharing your recipe.
Oh so you are also a spicy pepper lover! Us too. You are correct depending on the spiciness of your peppers more can be added. I have noticed that sometimes jalapeños are not as spicy as we would wish. I have been known to do a taste test of the pepper prior to decided how many I should use.Love your addition of habaneros! Thank you so much for your sweet comments and your feedback.
Can I use frozen cranberries??
Yes you can. I usually freeze several bags of cranberries and then I use them throughout the year when I can’t but fresh cranberries in the stores
I have wild cranberries on my property that I pick every fall. They are smaller in size than store bought so will I need too adjust the recipe by adding more cranberries? And can this jam be made with my frozen wild cranberries?
I have never cooked with wild cranberries, how lucky you are! But I’m sure the weight would be the same, instead of measuring, weigh your cranberries according to the recipe. Yes, I have used frozen cranberries in this recipe but never wild ones.
I absolutely love this jam! My family always enjoys a cranberry jalapeño salsa for thanksgiving, so this is the perfect thing to make for them. I do have one question: could I substitute white vinegar for the apple cider vinegar? I’m not too partial to the taste of apple cider vinegar, so I’m wondering if that change would throw the entire recipe off. Thanks!
Substituting vinegars just might throw the taste off. The reason we add apple cider vinegar to this jam is because peppers are low in acid and acid is needed to react with the pectin and sugar to help the jelly set. Second, the acid in the vinegar makes the jelly safe when it is canned and kept for a long time.
Could you reduce the amount of vinegar and could you reduce the amount of pectin?
I don’t know, I have never tried it. Can I ask why you would like to reduce the vinegar and pectin?
I used 5 jalapenos and made no other adjustments. Absolutely addicting!
How long are these good in the fridge for?
Since we processed/canned them in a Water Bath they are shelf staple for up to a year. But after opening they should be refrigerated and used within 6 months.
Can I adjust the sugar levels, or is it best to leave it as is? I was trying to cut back on sugar. Also, when storing in the pantry, do I need to take any extra steps to ensure the jams stay fresh and don’t spoil?
When making jam, the sugar ratio is very important so it’s not a great idea to adjust sugar. As long as jam is sealed using the water bath method it will last.