I love making homemade jams, especially when they bring together bold flavors like sweet cranberries and spicy peppers. This Cranberry Pepper Jam is the perfect balance of sweetness and heat, making it a versatile spread for cheese boards, sandwiches, and even as a glaze for meats. It’s a must-have for anyone who enjoys a little kick in their condiments!
A Perfect Blend of Sweet and Spicy
This jam is more than just a spread—it’s a flavor enhancer that transforms simple dishes into gourmet delights. The tartness of fresh cranberries pairs beautifully with the mild sweetness of bell peppers, while jalapeños add just the right amount of heat. A touch of apple cider vinegar gives the jam a tangy depth, balancing the flavors perfectly.
Whether you’re hosting a holiday gathering or looking for a unique homemade gift, this Cranberry Pepper Jam is an easy and impressive addition to your kitchen. It’s a fantastic pairing with cheese, crackers, or roasted meats, and it even works as a glaze for grilled dishes.
Why You’ll Love This Recipe
- Simple Ingredients – Made with fresh produce and pantry staples.
- Perfect for Entertaining – A crowd-pleaser for cheese boards and appetizers.
- Versatile Use – Spread it on toast, mix into sauces, or serve with roasted dishes.
- Easy to Store – Can be preserved for long-term enjoyment.
Ingredients for Cranberry Pepper Jam
To make this deliciously sweet and spicy jam, you’ll need a handful of fresh ingredients that balance tartness, sweetness, and heat perfectly.
Main Ingredients
- 12 ounces fresh cranberries – These add a natural tartness and vibrant color.
- 1 red bell pepper, finely chopped – Provides mild sweetness and enhances the jam’s texture.
- 1 green bell pepper, finely chopped – Adds another layer of subtle sweetness and crunch.
- 1-2 jalapeño peppers, finely chopped – The heat level depends on how spicy you want your jam. Remove seeds for less heat.
- 4 cups granulated sugar – Essential for thickening and preserving the jam while adding sweetness.
- 1/2 cup apple cider vinegar – Balances the sweetness with a tangy kick and helps preserve the jam.
- 1 pouch (3 ounces) liquid pectin – Ensures a smooth, jam-like consistency.
How to Make Cranberry Pepper Jam
Making this homemade jam is a simple process, but it requires careful attention to heat and timing to get the perfect consistency. Follow these steps for a smooth, well-set jam that’s bursting with flavor.
Step 1: Prepare the Ingredients
- Wash and rinse the cranberries, discarding any that are mushy or damaged.
- Finely chop the red bell pepper, green bell pepper, and jalapeños. Adjust the number of jalapeños based on your spice preference.
Step 2: Combine Everything in a Pot
- In a large heavy-bottomed pot, add the cranberries, chopped peppers, sugar, and apple cider vinegar.
- Stir everything well to ensure the ingredients are evenly distributed.
Step 3: Bring to a Boil
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently.
- Let it boil for about 10 minutes, stirring constantly until the cranberries burst and the mixture starts thickening.
Step 4: Add the Pectin
- Remove the pot from heat and stir in the liquid pectin. Mix well to distribute it evenly.
- Return the pot to heat and bring it back to a rolling boil for 1-2 minutes, stirring constantly.
Step 5: Skim the Foam and Prepare for Canning
- Remove the pot from heat and skim off any foam from the surface. This helps keep the jam clear and smooth.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Step 6: Seal and Process the Jars
- Wipe the rims of the jars with a clean, damp cloth and secure the lids.
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Step 7: Cool and Store
- Remove the jars from the water bath and let them cool on a towel or cooling rack.
- Once cooled, check the seals by pressing on the center of each lid. If it doesn’t pop back, the jar is sealed properly.
- Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few weeks.
How Long to Cook Cranberry Pepper Jam
Cooking time is crucial when making jam, as it determines the final consistency and flavor. This Cranberry Pepper Jam requires two key boiling stages to ensure the right texture.
- First Boil (10 minutes) – This allows the cranberries to burst, releasing their natural pectin, and helps the sugar dissolve completely. The mixture will start thickening slightly.
- Second Boil (1-2 minutes after adding pectin) – This step ensures proper gel formation. Boiling too long may result in an overly thick jam, while not boiling enough could make it too runny.
A good way to check if the jam is ready is by using the plate test:
- Place a small spoonful of jam on a cold plate.
- Let it sit for 30 seconds and then run your finger through it.
- If it wrinkles slightly and holds its shape, it’s done. If it runs, boil for another minute and retest.
How to Store Cranberry Pepper Jam
Proper storage ensures that your jam stays fresh and flavorful for months. Follow these simple guidelines:
1. Refrigeration (Short-Term Storage)
- If you’re not canning the jam, store it in an airtight container in the refrigerator.
- It will stay fresh for up to 3 weeks.
2. Canning (Long-Term Storage)
- Properly sealed jars can be stored in a cool, dark place for up to 1 year.
- Once opened, refrigerate and consume within 3 weeks.
3. Freezing (Alternative Storage Option)
- If you prefer, you can freeze jam in airtight containers.
- Leave about ½ inch of space at the top to allow for expansion.
- Thaw in the refrigerator before using.
Tips for Perfect Cranberry Pepper Jam
Even simple jams require a few tricks to get them just right. Here are some expert tips:
- Adjust the Heat Level – If you like extra heat, leave the seeds in the jalapeños or add a pinch of red pepper flakes.
- Balance the Sweetness – If you prefer a slightly tart jam, reduce the sugar slightly or use less pectin for a softer consistency.
- Use Fresh Pectin – Expired or old pectin may result in a jam that doesn’t set properly. Always check the expiration date.
- Don’t Skip the Water Bath – This step ensures a long shelf life and prevents bacteria from forming.
- Stir Constantly – To prevent burning, stir the mixture regularly while cooking.
Serving Ideas for Cranberry Pepper Jam
This sweet and spicy jam is incredibly versatile. Here are some creative ways to enjoy it:
- Cheese Board Addition – Pairs perfectly with cream cheese, brie, or sharp cheddar.
- Glaze for Roasted Meats – Brush over chicken, turkey, or beef for a flavorful finish.
- Sandwich Spread – Adds a unique kick to grilled cheese, turkey, or ham sandwiches.
- Dip for Crackers & Bread – Serve with crusty bread or buttery crackers.
- Mix into Sauces – Stir into barbecue sauce for an extra depth of flavor
Cranberry Pepper Jam – A Sweet and Spicy Delight
- Total Time: 25 minutes
- Yield: About 4-5 half-pint jars 1x
Description
This Cranberry Pepper Jam is the perfect balance of sweet, tart, and spicy. Made with fresh cranberries, bell peppers, and jalapeños, it’s a versatile jam that pairs beautifully with cheese, crackers, and meats. Whether spread on toast or used as a glaze, this homemade jam is a must-try!
Ingredients
- 12 ounces fresh cranberries
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1–2 jalapeño peppers, finely chopped (adjust for spice preference)
- 4 cups granulated sugar
- 1/2 cup apple cider vinegar
- 1 pouch (3 ounces) liquid pectin
Instructions
- Prepare the ingredients – Rinse the cranberries and discard any damaged ones. Finely chop the bell peppers and jalapeños.
- Combine ingredients – In a large pot, mix cranberries, chopped peppers, sugar, and apple cider vinegar. Stir well.
- Cook the jam – Bring the mixture to a rolling boil over medium-high heat, stirring frequently. Let it boil for about 10 minutes until the cranberries burst.
- Add pectin – Remove from heat and stir in the liquid pectin. Return to heat and boil for 1-2 minutes, stirring constantly.
- Skim and jar the jam – Remove from heat, skim off any foam, and ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Seal the jars – Wipe jar rims, secure the lids, and process in a boiling water bath for 10 minutes to ensure a proper seal.
- Cool and store – Let the jars cool completely. Check seals, then store in a cool, dark place. Refrigerate opened jars.
Notes
- For less heat, remove all jalapeño seeds or use only one pepper.
- If using frozen cranberries, thaw them slightly before cooking.
- To check if the jam is set, use the plate test: Drop a small amount on a cold plate, let it sit for 30 seconds, and check if it wrinkles when pushed.
- Store sealed jars for up to 1 year; refrigerate after opening and consume within 3 weeks
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
1. Can I make Cranberry Pepper Jam without pectin?
Yes! Cranberries naturally contain pectin, so you can make this jam without adding extra pectin. To do this, increase the cooking time until the mixture thickens on its own. You can also test for doneness using the plate test—drop a spoonful of jam on a cold plate, let it sit for 30 seconds, and check if it wrinkles when pushed with your finger.
2. How spicy is this jam?
The spice level depends on how many jalapeños you use and whether you keep the seeds. For a milder jam, remove all the seeds and use only one jalapeño. For extra heat, keep some or all of the seeds or add a pinch of red pepper flakes. You can also substitute habanero peppers for a much spicier version.
3. What if my jam is too runny or too thick?
- If it’s too runny – The jam may need more cooking time. Return it to the stove and boil for another 1-2 minutes. Also, make sure the pectin is fresh, as old pectin may not set properly.
- If it’s too thick – It may have been overcooked. You can stir in a little warm water or extra apple cider vinegar to loosen the consistency.
4. Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well as fresh ones. Just thaw them slightly before cooking, and expect a little extra liquid as they release moisture. If needed, extend the cooking time by a couple of minutes to achieve the desired thickness