Cranberry Jalapeño Jam

Our Cranberry Jalapeño jelly cream cheese appetizer is the perfect addition to your holiday table. Packed with spicy jalapeños and tangy cranberries, this jam is a perfect accompaniment for cream cheese and crackers. Save some room in your pantry for this game-changing, flavor bursting appetizer that’s stress-free and ready to serve in no time.

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

Prepare 4 (½ pint) jelly jars with their lids by placing them in boiling water and allow to simmer while making the jam.
Slice the jalapeños open, remove the membranes and seeds, and finely chop.
Add cranberries, jalapeños, limes with their juice, apple cider vinegar, and water in a medium saucepan bring to a boil
Continue to boil until cranberries burst
As the cranberries are cooking, crush with a potato masher and continue to boil
Add pectin and bring to rolling boil
Add sugar and bring back to a full rolling boil, boil for 2 minutes and remove from heat
Ladle into prepared ½ pint mason jars (jars and lids that have been simmering in boiling water for at least 10 minutes)
Wipe jar rims and cover with two-piece lids. Process jars in a hot water bath in canner pot for 10 minutes. Remove and allow to cool completely. After jars are cool, check seals to make sure they are sealed (as per instructions in pectin box)
To serve, spread the jelly over an 8 ounce block of cream cheese and pair with gourmet crackers. Provide spreading knives for easy serving.

Notes

This Cranberry Jalapeno Jam recipe makes four jelly jars (1/2 pints) of spicy jalapeno jam.

Nutrition