Description
This Hot Pepper Cranberry Jam is a vibrant and spicy twist on traditional cranberry jam, combining fresh cranberries with red bell pepper, jalapeños, and a hint of ginger for a perfect balance of sweet, tart, and heat. Ideal as a condiment, it pairs wonderfully with cream cheese, crackers, roast turkey, or as a glaze for pork or chicken.
Ingredients
Scale
Main Ingredients
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 red bell pepper, finely chopped
- 1–2 jalapeños, seeded and finely minced (or leave seeds for more heat)
- 1/4 teaspoon salt
- 1/2 teaspoon grated fresh ginger (optional)
- 1 tablespoon lemon juice
Instructions
- Combine base ingredients: In a medium saucepan, combine the cranberries, sugar, water, and apple cider vinegar. Cook over medium heat, stirring occasionally, until the cranberries begin to burst, about 8–10 minutes.
- Add peppers and seasonings: Add the finely chopped red bell pepper, minced jalapeños, salt, and grated fresh ginger if using. Simmer on low heat for 10–12 more minutes, stirring often, until the mixture thickens to a jam-like consistency.
- Finish and cool: Stir in the lemon juice and remove the saucepan from heat. Let the jam cool for 10–15 minutes before transferring it to jars. The jam will continue to thicken as it cools. Store in the refrigerator for up to 2 weeks.
Notes
- Adjust the number of jalapeños to control the heat intensity of the jam.
- This jam pairs exquisitely with cream cheese and crackers, perfect for holiday appetizers.
- It also makes a delicious glaze or accompaniment for roast turkey, pork, or chicken dishes.
