Hot Pepper Cranberry Jam
A vibrant and tangy spread that combines the tartness of cranberries with the heat of fresh peppers, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 cups fresh cranberries
- 2–3 hot peppers (jalapeños or serrano), finely chopped
- 1 cup apple cider vinegar
- 1/4 cup lemon juice
- 4 cups granulated sugar
- 1 pouch (3 oz) liquid pectin
Instructions
- Prepare the ingredients by rinsing the cranberries and chopping the hot peppers.
- Combine cranberries, chopped peppers, vinegar, and lemon juice in a large pot, bringing to a boil.
- Add the sugar gradually until dissolved, boiling for 10-15 minutes.
- Incorporate the liquid pectin and bring back to a boil for 1-2 minutes.
- Remove from heat and skim off foam.
- Fill sterilized jars with the jam, leaving headspace.
- Process jars in a boiling water bath for 10 minutes.
Notes
Store the jam in a cool, dark place for long-lasting freshness. Can modify with sugar substitutes for a lower sugar option.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 75
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: jam, cranberry, hot pepper, spread, condiment, gluten-free
Find it online: https://alexandrarecipes.com/hot-pepper-cranberry-jam/