This vibrant Cranberry Jalapeno Jam is a delightful mix of sweet, tart, tangy, and spicy flavors! It’s perfect for spreading on toast or crackers, pairing with a variety of cheeses, or adding a flavorful kick to your holiday table.
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If you love the combination of sweet and spicy flavors, this cranberry jalapeno jam is a must-try! Even my kids love it, especially paired with some cream cheese on crackers.
This jam adds flair to any meal, but also makes a great holiday gift for friends and family. Plus, it’s a breeze to make, coming together in around 30 minutes with just a handful of basic ingredients.
For more jams featuring jalapenos, be sure to check out my Blackberry Jalapeno Jam, Raspberry Jalapeno Jam, and Peach Jalapeno Jam next.
Ingredients
Here's a look at the simple ingredients you need to make this cranberry jalapeno jam without pectin.
- Cranberries: I used frozen cranberries instead of fresh because they take less time to release their juices. Plus, you can buy them all year long!
- Jalapeno Peppers: You’ll need about 2-3 small jalapenos for this cranberry pepper jam.
- Sugar: I used white granulated sugar to sweeten the jam.
- Lime Juice: Freshly squeezed lime juice adds acidity and a tangy flavor to this cranberry jam recipe.
- Lime Zest: This deepens the lime flavor and brightens up the other flavors in the jam.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add herbs: Infuse the jam with fresh herbs, such as mint, basil, or rosemary to change up the flavor.
- Sugar: Make this recipe refined sugar-free by using raw cane sugar or coconut sugar in place of the granulated sugar.
- Jalapenos: Want more heat? Swap the jalapenos for a hotter pepper like serranos habaneros. Like less heat? Use a milder variety like poblano or anaheim peppers.
How to Make Cranberry Jalapeno Jam
Get started by gathering your ingredients and make sure you have some clean glass jars for the finished jalapeno cranberry jam.
Step 1: Combine the ingredients. Add all of the ingredients to a large saucepan and stir until well combined. Allow the mixture to sit for 5-10 minutes so the cranberries can begin releasing their juices.
Step 2: Cook. Cook the mixture over medium-high heat, stirring occasionally, until the berries begin to burst and the sugar has dissolved.
Step 3: Mash the berries. Use a potato masher or the back of a spoon to press down on the cranberries until they are smooth.
Step 4: Continue cooking. Increase the temperature slightly and continue to cook the jam until it reaches 220° F, stirring frequently. This will take about 25-30 minutes. When it’s done, allow the jam to cool before transferring to storage jars.
Serving Suggestions
There are so many tasty ways to use this cranberry jalapeno jam recipe! Here are some options:
- Spread some spicy cranberry jam on these Oat Milk Pancakes or these Belgian Waffles and serve alongside strips of Air Fryer Turkey Bacon on the side.
- Swap the cranberry sauce with some jam in these Leftover Turkey Sliders to add a little kick to your sandwich.
- Serve the jam as part of your holiday meal with this Pork Wellington or this Beef Wellington as the main course.
Expert Tips
- Use a candy thermometer: When making pectin-free jams, I recommend using a candy thermometer to check the temperature. This will help ensure it thickens and sets properly.
- Adjust the spiciness: My jalapenos measured about ¼ cup after mincing. If you want a little more or a little less spiciness, free to adjust the amount of peppers to suit your preference.
- Taste for sweetness: If you don’t want the jam to be too sweet, start with less sugar and add more to taste as the jam cooks.
- Store in the refrigerator: Store the jam in sealed jars in the refrigerator for up to three weeks. You can also freeze the jam in freezer-safe containers for up to a year.
Recipe FAQs
Yes! Just be sure to rinse them first, and note that they may take a bit longer to release their juices.
This recipe makes enough jam to fill 3 (8-ounce) jars.
Yes, you can multiply the ingredients as needed. Note that a larger quantity of jam may take longer to cook.
More Cranberry Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Cranberry Jalapeno Jam
Ingredients
- 4 cups frozen cranberries
- 3 cups granulated sugar
- ¼ cup jalapeño peppers finely minced (about 2-3 small peppers)
- 2 tablespoons lime juice
- 1 teaspoon freshly grated lime zest
Instructions
- Combine Ingredients: In a large saucepan, mix together all the ingredients, stirring until well combined. Let the mixture sit for 5-10 minutes to allow the cranberries to release some of their juices.
- Cook the Mixture: Place the saucepan over medium-high heat, stirring occasionally until the cranberries start to burst and the sugar dissolves.
- Mash the Berries: Using a potato masher or the back of a spoon, press down on the cranberries to achieve a smoother texture.
- Increase Heat: Raise the temperature slightly and cook the mixture until it reaches 220°F, stirring every few minutes. This should take around 25-30 minutes.
- Cool and Store: Once the jam has reached the desired temperature, remove it from the heat and let it cool slightly before transferring it to jars for storage.
Notes
- Use a candy thermometer: When making pectin-free jams, I recommend using a candy thermometer to check the temperature. This will help ensure it thickens and sets properly.
- Adjust the spiciness: My jalapenos measured about ¼ cup after mincing. If you want a little more or a little less spiciness, free to adjust the amount of peppers to suit your preference.
- Taste for sweetness: If you don’t want the jam to be too sweet, start with less sugar and add more to taste as the jam cooks.
- Store in the refrigerator: Store the jam in sealed jars in the refrigerator for up to three weeks. You can also freeze the jam in freezer-safe containers for up to a year.
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