Why You’ll Love This Recipe

This Hot Pepper Cranberry Jam brings together the tartness of cranberries and the heat of spicy peppers in a perfect balance. The lemon juice and zest add a citrusy brightness, making it a versatile topping that can be used in various ways—from pairing with grilled meats and cheeses to spreading on toast or crackers. It’s also an easy-to-make, canning-friendly recipe that’s sure to become a staple in your kitchen for years to come!

Ingredients

For the Jam

4 cups fresh cranberries
2 cups granulated sugar
1 cup water
2-3 hot peppers (such as jalapeño or serrano), finely chopped
1 tbsp lemon juice
1 tsp lemon zest

For the Assembly

Sterilized jars for storing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Combine Ingredients: In a large saucepan, combine the fresh cranberries, sugar, water, chopped hot peppers, lemon juice, and lemon zest.
Bring to a Boil: Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Simmer the Jam: Once boiling, reduce the heat to medium-low and let the jam simmer for 20-25 minutes. Stir occasionally and let the cranberries burst open as the mixture thickens. You’ll know it’s done when the jam coats the back of a spoon.
Cool the Jam: Remove the saucepan from heat and let the jam cool slightly.
Transfer to Jars: Transfer the hot pepper cranberry jam into sterilized jars, ensuring that each jar is filled almost to the top. Seal the jars tightly.
Cool and Store: Allow the jam to cool completely before storing it in the refrigerator.
Serve: Serve chilled or at room temperature. This jam pairs beautifully with cheese, meats, or as a topping for crackers and bread.

Servings and Timing

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

Adjust the Heat: For a milder jam, use fewer hot peppers or substitute with a sweeter pepper like bell pepper. For extra heat, try adding more peppers or experimenting with different varieties like habanero.
Herb Infusion: Add a sprig of fresh rosemary or thyme to the mixture for a subtle herbal twist.
Add Fruit: You can mix in other fruits like oranges or apples to create a more complex flavor profile.
Vegan Option: This recipe is naturally vegan-friendly, as it doesn’t contain any animal products.

Storage/Reheating

Storage: Store the Hot Pepper Cranberry Jam in the refrigerator for up to 2 weeks. If sealed properly in sterilized jars, it can also be kept for a few months.
Reheating: If the jam becomes too thick after chilling, gently reheat it on the stove with a splash of water to achieve the desired consistency.

FAQs

1. Can I use frozen cranberries?

Yes, frozen cranberries work just as well as fresh cranberries in this recipe. Just make sure to thaw them before using.

2. How do I know when the jam is done?

The jam is done when the cranberries have burst and the mixture has thickened to a jam-like consistency. You can test it by placing a spoonful on a chilled plate and seeing if it sets up.

3. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar to your taste, but keep in mind that sugar not only adds sweetness but also helps with the jam’s preservation.

4. How spicy is this jam?

The level of spiciness depends on the type and quantity of peppers used. If you want a milder jam, use fewer peppers or milder varieties like bell peppers. For extra heat, add more hot peppers.

5. Can I use this jam for canning?

Yes, you can follow proper canning procedures to preserve the jam for longer storage. Be sure to sterilize your jars and lids and follow the correct canning guidelines.

6. What can I serve this jam with?

This jam is versatile and pairs well with cheese, crackers, grilled meats, roasted vegetables, or as a topping for sandwiches and burgers.

7. Can I make a larger batch?

Yes, simply double or triple the ingredients to make a larger batch. Just be sure to adjust the cooking time as needed to ensure the jam thickens properly.

8. Can I use a different sweetener instead of granulated sugar?

You can use other sweeteners like honey or maple syrup, but this may alter the consistency and flavor slightly. You may also need to adjust the cooking time.

9. Can I make this jam without the peppers?

Yes, for a non-spicy version, simply omit the hot peppers. You’ll still have a deliciously tart and sweet cranberry jam.

10. How can I adjust the consistency if the jam is too runny?

If your jam is too runny, return it to the heat and let it simmer for a few more minutes, stirring constantly, until it thickens to your liking.

Conclusion

Hot Pepper Cranberry Jam is a delicious and versatile condiment that brings a sweet, tangy, and spicy flavor to your meals. It’s easy to make and perfect for adding a unique touch to your dishes. Whether you’re pairing it with cheese, meats, or enjoying it on crackers, this jam is sure to become a favorite in your kitchen. Try it today and enjoy the bold flavors of this homemade jam!

Hot Pepper Cranberry Jam

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Hot Pepper Cranberry Jam is a delightful fusion of sweet, tangy cranberries and spicy hot peppers, with a citrusy kick from lemon. This jam is perfect for adding flavor to sandwiches, meats, cheeses, or crackers.

Author: Amy
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Condiment
Method: Simmering
Cuisine: American
Diet: Vegan

Ingredients

4 cups fresh cranberries

2 cups granulated sugar

1 cup water

2–3 hot peppers (such as jalapeño or serrano), finely chopped

1 tbsp lemon juice

1 tsp lemon zest

Sterilized jars for storing

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Instructions

In a large saucepan, combine the cranberries, sugar, water, hot peppers, lemon juice, and lemon zest.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Once boiling, reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally. Let the cranberries burst and the mixture thicken. It’s done when the jam coats the back of a spoon.
Remove from heat and cool slightly.
Transfer the jam into sterilized jars, filling them almost to the top. Seal the jars tightly.
Cool completely and store in the refrigerator.
Serve chilled or at room temperature, perfect with cheese, meats, or crackers.

Notes

This jam can be stored in the fridge for up to 2 weeks. If sealed properly, it can last for months.

If it thickens too much after refrigerating, gently reheat with a splash of water to reach the desired consistency.

Adjust the heat by using fewer or more hot peppers depending on your spice preference.

For a non-spicy version, omit the hot peppers for a tangy cranberry jam.

If you prefer a sweeter jam, you can experiment with other sweeteners like honey or maple syrup.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 13g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg