Cranberry Jalapeño Jam

Sweet and tangy cranberry jalapeño jam with a little heat, served over cream cheese with crackers. A simple make-ahead holiday appetizer for Thanksgiving, Christmas, or family gatherings.

Course Appetizer

Cuisine American

Keyword Cranberry Jalapeno Jam

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 88kcal

Author Evelyn Osborn

Equipment

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.

National Center for Home Food Preservation
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