This cranberry jalapeño jam is the perfect blend of sweet, tart, and spicy, transforming ordinary meals into extraordinary experiences. It’s a versatile condiment that adds a vibrant kick to everything from appetizers to main courses, making it an indispensable addition to your culinary repertoire.
Key Ingredients for Cranberry Jalapeño Jam
Here’s everything you’ll need to create this delightful cranberry jalapeño jam:
- 12 oz (340g) fresh or frozen cranberries: No need to thaw if using frozen.
- 1 ½ cups granulated sugar: White sugar is best for clarity and sweetness balance.
- ½ cup apple cider vinegar: Adds a lovely tartness and helps with setting.
- 2-3 jalapeño peppers, seeded and minced: Adjust the quantity based on your preferred heat level. For less heat, remove more of the white pith.
- Zest and juice of 1 orange: Brightens the flavor and adds a citrusy note.
- ½ teaspoon salt: Enhances all the flavors.
- Pinch of ground cinnamon (optional): For an extra layer of warmth.
How to Make Cranberry Jalapeño Jam
Prepare to be amazed by how easily you can create this delicious and satisfying cranberry jalapeño jam! This recipe is incredibly simple, yielding a vibrant, sweet, and spicy spread that’s bursting with flavor. With a total preparation and cooking time of just under an hour, you’ll have a gourmet-quality condiment ready to elevate your meals.
Step-by-Step Instructions:
- Prepare the Jalapeños: Wash the jalapeños thoroughly. Carefully slice them in half lengthwise. For a milder jam, remove all seeds and the white pith inside each pepper. For more heat, leave some seeds or pith. Mince the jalapeños very finely. Wear gloves if you have sensitive skin, and avoid touching your eyes!
- Combine Ingredients: In a large, heavy-bottomed saucepan or Dutch oven, combine the cranberries, granulated sugar, apple cider vinegar, minced jalapeños, orange zest, orange juice, and salt. If using, add the pinch of ground cinnamon now.
- Simmer and Cook: Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once boiling, reduce the heat to medium-low and let it simmer gently, stirring occasionally.
- Thicken the Jam: Continue to cook for approximately 25-35 minutes, or until the cranberries have burst and the mixture has thickened to your desired consistency. As it cooks, the liquid will reduce, and the jam will become more viscous. You can test the consistency by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
- Mash (Optional): For a smoother jam, use a potato masher or the back of a spoon to gently mash some of the cranberries during cooking. For a chunkier jam, leave them mostly whole.
- Cool Down: Carefully remove the saucepan from the heat. The jam will continue to thicken slightly as it cools.
- Jar and Store: Ladle the hot cranberry jalapeño jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean. If you plan to can the jam for long-term storage, proceed with a water bath canning method. Otherwise, allow the jars to cool completely on the counter before refrigerating.
Why You’ll Love This Cranberry Jalapeño Jam
You are absolutely going to adore this cranberry jalapeño jam! Its main feature is the incredible balance of sweet and tart cranberries with a warm, lingering kick from fresh jalapeños – a flavor profile that’s both adventurous and deeply satisfying. Beyond its delightful taste, making this jam at home is a fantastic cost-saving benefit; you get a gourmet-quality condiment for a fraction of the price of store-bought versions.
This jam truly shines with its vibrant, jewel-toned appearance and the delightful textural contrast of whole cranberries and finely minced jalapeños. It offers a more complex and exciting punch than a plain cranberry sauce, making it the star of any cheese board or holiday spread. Don’t just take my word for it – try making a batch today and impress your taste buds (and your guests)!
What to Serve Cranberry Jalapeño Jam With
This versatile cranberry jalapeño jam is incredibly adaptable and elevates a wide variety of dishes. Here are a few suggestions to inspire your culinary adventures:
- Cheese Boards and Appetizers: This is its natural habitat! Serve it alongside creamy brie, sharp cheddar, goat cheese, or a tangy chevre. Pairs wonderfully with crackers, crostini, and charcuterie.
- Holiday Turkey or Chicken: Move over, plain cranberry sauce! This jam adds a delightful sweet and spicy kick to roasted turkey, chicken, or even pork tenderloin.
- Sandwiches and Wraps: Spread a thin layer on a leftover turkey sandwich, a grilled cheese, or a pulled pork slider for an unexpected flavor boost.
- Breakfast & Brunch: A spoonful on warm biscuits, toast, or even stirred into plain yogurt or oatmeal for a sweet and spicy start to your day.
- Glazes and Marinades: Whisk it into a glaze for roasted salmon or chicken wings, or use it as a base for a spicy marinade for grilled meats.
- Burgers and Hot Dogs: Add a dollop to your favorite burger or hot dog for a gourmet twist.
Top Tips for Perfecting Cranberry Jalapeño Jam
Mastering this cranberry jalapeño jam is easy with these helpful tips:
- Adjusting Heat Level: The vast majority of a jalapeño’s heat resides in the seeds and the white pith (membranes). For a milder jam, meticulously remove all seeds and pith. For more heat, leave some or all of them in. You can also add a pinch of cayenne pepper with the salt for an extra fiery kick, but add sparingly.
- Consistency Check: To test if the jam has reached setting point, chill a small plate in the freezer for a few minutes. Drop a tiny spoonful of hot jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it’s ready. If it’s still too runny, continue to cook for a few more minutes. Remember, it will thicken significantly as it cools.
- Don’t Overcook: Overcooking can result in a jam that is too stiff or overly caramelized. Keep an eye on the consistency and temperature to avoid this.
- Safety First with Jalapeños: Always wear gloves when handling and mincing jalapeños, especially if you’re sensitive to capsaicin. Avoid touching your face, particularly your eyes, until your hands are thoroughly washed with soap and water.
- Sterilize Jars: If you plan on canning and storing the jam for an extended period, properly sterilize your jars and lids according to canning guidelines to prevent spoilage. For jam that will be consumed within a few weeks and stored in the refrigerator, clean jars are sufficient.
- Sweetness Balance: Taste the jam mixture approximately halfway through cooking. If your cranberries are particularly tart, you might want to add another tablespoon or two of sugar. Conversely, if you prefer it less sweet, you can slightly reduce the initial sugar quantity by ¼ cup (but don’t reduce too much, as sugar is important for texture and preservation).
- Fresh vs. Frozen Cranberries: Both work perfectly! If using frozen, there’s no need to thaw them beforehand; just add them directly to the saucepan.
Storing and Reheating Tips
Proper storage ensures your delicious cranberry jalapeño jam stays fresh and flavorful.
- Refrigeration: Once cool, transfer the jam to clean, airtight jars or containers. Store in the refrigerator for up to 3-4 weeks. Always ensure the lid is tightly sealed to prevent air exposure and maintain freshness.
- Freezing: For longer storage, this jam freezes beautifully. Ladle cooled jam into freezer-safe containers, leaving about ½ inch of headspace to account for expansion during freezing. Label with the date. It can be frozen for up to 6 months. To thaw, simply transfer it to the refrigerator overnight or use the defrost setting on your microwave.
- Canning (for Extended Shelf Life): If you wish to store the jam at room temperature for up to a year, you’ll need to process it using a water bath canning method. Sterilize your jars and lids. Ladle the hot jam into the hot sterilized jars, leaving ¼ inch headspace. Wipe rims, apply lids and bands, and process in a boiling water canner for 10 minutes (adjusting for altitude). Ensure lids seal properly.
- Reheating: While jam isn’t typically “reheated” like a meal, if you prefer it warm for something like a glaze or serve alongside a hot dish, you can gently warm a small amount in a saucepan over low heat, stirring frequently, until it reaches your desired temperature. Avoid boiling it vigorously.
Final Thoughts
This cranberry jalapeño jam is more than just a condiment; it’s a culinary game-changer, offering an irresistible sweet-spicy kick that will wake up any recipe. It’s simple to make, incredibly versatile, and guarantees to impress with its vibrant flavor. Do yourself a favor and whip up a batch – your taste buds will thank you!
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Cranberry Jalapeño Jam FAQs
Q Can I use dried cranberries for this recipe?
A: No, this recipe specifically calls for fresh or frozen cranberries. Dried cranberries have a different texture and rehydrate differently, which would affect the final consistency and flavor of the jam.
Q: How spicy is this jam? Can I make it milder or hotter?
A: The spice level is entirely customizable! The heat primarily comes from the seeds and white pith of the jalapeño. For a milder jam, remove all seeds and pith. For more heat, leave some or all of them in. You can also add an extra jalapeño or a pinch of cayenne pepper for an extra kick.
Q: Do I need to peel the cranberries?
A: No, there’s no need to peel cranberries. Their skins will soften and burst during cooking, contributing to the jam’s texture and flavor.
Q: My jam didn’t set. What went wrong?
A: Jam not setting is usually due to not cooking it long enough to reach the proper gelling point, or not enough pectin (which cranberries naturally have, but it can vary). Try cooking it a bit longer, ensuring it passes the cold plate test. Using a bit more sugar (within reason) can also aid in setting.
Q: How long does homemade cranberry jalapeño jam last?
A: When stored in an airtight container in the refrigerator, it typically lasts for 3-4 weeks. If properly canned using a water bath method, it can last for up to a year in a cool, dark pantry. Frozen, it maintains quality for about 6 months.
Q: Can I use a different type of vinegar?
A: Apple cider vinegar is recommended for its mild fruitiness that complements cranberries. White vinegar could work but may be too harsh. Balsamic vinegar would significantly alter the flavor profile. Stick to apple cider vinegar for the best results.
cranberry jalapeño jam
Ingredients
Equipment
Method
- Combine fresh cranberries, seeded and minced jalapeños, granulated sugar, water, apple cider vinegar, and salt in a large pot.12 oz fresh cranberries, 2 jalapeños, 1 cup granulated sugar, 1/2 cup water, 2 tbsp apple cider vinegar, 1/4 tsp salt
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low and simmer for 20-25 minutes, or until the cranberries have burst and the mixture has thickened.
- Remove from heat and let cool slightly. For a smoother jam, carefully transfer the mixture to a food processor or blender and pulse until desired consistency is reached. Be careful as the mixture will be hot.
- Pour the hot cranberry jalapeño jam into sterilized jars, leaving about 1/4 inch headspace. Seal tightly with lids.
- Allow the jam to cool completely at room temperature. The cranberry jalapeño jam will continue to thicken as it cools. Store in the refrigerator for up to 3 weeks, or process for longer shelf life according to canning guidelines.