If you’re searching for the perfect marriage of spicy, sweet, and tart, look no further than Hot Pepper Cranberry Jam! This ruby-hued gem marries the festive brightness of cranberries with an exhilarating kick of jalapeño, all rounded out by a sweet-and-savory balance that makes every bite unforgettable. Whether you’re dolloping it on holiday cheese boards, using it as a show-stopping glaze, or tucking it into sandwiches, this homemade condiment will have everyone reaching for seconds. Trust me, once you taste Hot Pepper Cranberry Jam, it’ll become your year-round secret weapon for dazzling flavor.
Ingredients You’ll Need
Grab these easy-to-find ingredients, each one carefully chosen to lend its unique taste and texture to the final jam. Every item in this list contributes essential flavor, color, or body, resulting in a spread that’s truly greater than the sum of its parts!
- Fresh or Frozen Cranberries (3 cups): The colorful, tangy foundation of our jam; frozen cranberries work just as well as fresh.
- Granulated Sugar (1 cup): Adds sweetness to balance the natural tartness and tames the heat of the peppers.
- Water (1/2 cup): Helps break down the cranberries and creates the right consistency as they cook.
- Apple Cider Vinegar (1/4 cup): Brings mild acidity, making the flavors pop and helping the jam set nicely.
- Red Bell Pepper (1, finely chopped): Gives crunchy texture, sweetness, and a gorgeous red flecked look.
- Jalapeños (1–2, finely minced): Delivers the signature spicy heat; use more or less to match your spicy-tolerance.
- Salt (1/4 teaspoon): Intensifies the flavors and keeps everything from turning flat.
- Fresh Ginger (1/2 teaspoon, grated, optional): Adds gentle warmth and a subtle zing.
- Lemon Juice (1 tablespoon): Brightens the jam with a fresh finishing note while helping with preservation.
How to Make Hot Pepper Cranberry Jam
Step 1: Start the Cranberry Base
In a medium saucepan, combine the cranberries, sugar, water, and apple cider vinegar. Place the pan over medium heat and stir occasionally, letting the mixture heat until the cranberries begin to pop and break down, about 8 to 10 minutes. This is where the gorgeous scent of cranberries fills your kitchen and things start looking (and smelling) festive!
Step 2: Add the Peppers and Seasonings
Once the cranberries are soft and juicy, add the finely chopped red bell pepper, minced jalapeños (use more if you’re a true spice lover), salt, and fresh ginger if you’d like an extra dimension of flavor. Lower the heat and simmer the mixture gently for 10 to 12 minutes, stirring regularly so nothing sticks. Over this time, the Hot Pepper Cranberry Jam will thicken and those fiery, tangy, and sweet flavors will meld beautifully.
Step 3: Finish with Lemon and Cool
When you’re happy with the thickness—a spatula should leave a line in the bottom of the pan—stir in the lemon juice for brightness. Remove the pan from the heat, let it cool for about 10 to 15 minutes, and then spoon your jam into clean jars. Take a peek: the jam will continue to thicken as it cools, forming that irresistible, spreadable texture we all love in Hot Pepper Cranberry Jam!
How to Serve Hot Pepper Cranberry Jam
Garnishes
Top your jam with a sprinkle of finely chopped green onions, a dusting of fresh parsley, or even a few extra jalapeño slices for a pop of color and hint at the heat inside. Fresh zest from lemon or orange also makes for an eye-catching and aromatic finishing touch.
Side Dishes
Hot Pepper Cranberry Jam is a magical addition to more than just toast. It shines alongside a creamy wheel of brie, elevates roast turkey or pork, and adds a burst of personality to simple rice or grain bowls. Try it as a side for grilled chicken or, my personal favorite, slathered on warm biscuits with a pat of salty butter.
Creative Ways to Present
Go beyond the basics and stir a spoonful into Greek yogurt for a spicy-sweet dip, swirl it into your favorite vinaigrette, or use it as a glaze for roasted vegetables. Hot Pepper Cranberry Jam makes a thoughtful gift too—simply pour into sterilized jars, add a pretty label, and suddenly you have a homemade present everyone will beg you to share again next year!
Make Ahead and Storage
Storing Leftovers
Once your Hot Pepper Cranberry Jam has cooled, pop the jars in the refrigerator. The flavors will continue to deepen over the first couple of days, and you’ll have a delicious condiment ready to go for up to two weeks. Just make sure to keep it tightly sealed for best freshness and texture.
Freezing
If you’ve made a double batch (always a good idea), Hot Pepper Cranberry Jam freezes beautifully! Scoop cooled jam into freezer-safe containers or bags, leaving a little room for expansion, and store for up to three months. To use, transfer a container to the fridge to thaw overnight and stir before serving.
Reheating
Should your jam thicken too much in the fridge, just scoop your desired amount into a small pan and gently warm it on low with a splash of water. This brings it right back to its luscious, spreadable glory—no loss of flavor, just perfect texture every time.
FAQs
Can I make Hot Pepper Cranberry Jam less spicy?
Absolutely! For a milder jam, use just one jalapeño and be sure to remove all the seeds and membranes, which contain most of the heat. You can also substitute bell peppers entirely for a no-heat spread that still bursts with flavor.
Is this recipe suitable for canning?
This version is designed for refrigerator or freezer storage, not for long-term shelf canning. If you want to make Hot Pepper Cranberry Jam shelf-stable, be sure to follow a tested canning recipe and consult official guidelines on processing times and acidity.
Can I use other kinds of peppers?
Definitely! Feel free to experiment with other chili peppers like serrano for more kick or poblano for a subtle warmth. Just remember to adjust the quantity to taste, as different peppers can really change the heat level.
What else can I serve this jam with?
Beyond cheese boards and roasts, try Hot Pepper Cranberry Jam on breakfast sandwiches, stirred into salad dressings, or drizzled over roasted sweet potatoes. Its versatility means there are endless ways to brighten your meals!
How do I know when my jam is “done”?
The jam is ready when it thickens noticeably and a spatula scraped across the bottom of the pan leaves a clear line. Don’t worry if it seems a little loose—Hot Pepper Cranberry Jam will continue to firm up as it cools.
Final Thoughts
Once you try your hand at Hot Pepper Cranberry Jam, it’s hard to imagine your kitchen without a jar in the fridge. It’s eye-catching, adaptable, and utterly addictive. Give it a go—your taste buds (and your guests) will thank you!
Print
Hot Pepper Cranberry Jam Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1/2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Hot Pepper Cranberry Jam recipe is a delightful balance of sweet and spicy flavors, perfect for adding a kick to your favorite dishes or serving as a unique holiday condiment. The blend of tart cranberries, red bell pepper, and jalapeños creates a vibrant jam that pairs beautifully with a variety of dishes.
Ingredients
Cranberry Jam:
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
Pepper Mixture:
- 1 red bell pepper, finely chopped
- 1–2 jalapeños, seeded and finely minced (adjust to taste)
- 1/4 teaspoon salt
- 1/2 teaspoon grated fresh ginger (optional)
- 1 tablespoon lemon juice
Instructions
- Cranberry Jam: In a medium saucepan, combine cranberries, sugar, water, and apple cider vinegar. Cook over medium heat until cranberries burst, about 8–10 minutes.
- Pepper Mixture: Add bell pepper, jalapeños, salt, and ginger. Simmer for 10–12 minutes until thickened.
- Stir in lemon juice, then cool for 10–15 minutes before transferring to jars. Jam will thicken as it cools. Store in the refrigerator.
Notes
- Adjust jalapeños for desired heat level.
- Pair with cream cheese, roast turkey, or use as a glaze for meats.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
