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
Scale
- 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