Hot Pepper Cranberry Jam
Hot Pepper Cranberry Jam is is a step up from your favorite hot pepper jelly. The tart and tangy cranberries marry up perfectly with the heat of the hot pepper for one memorable taste experience.
Servings: 2.25 cups
Ingredients
- 1-2 jalapeño peppers, seeded and minced (leave the seeds in if you like more heat)
- 12 ounces fresh cranberries, rinsed
- 1 cup sugar
- 1 cup water
- 1 Tbsp cider vinegar
Instructions
- Rinse the berries and put in a pot. Add the water, sugar, and vinegar. Bring to a boil, stirring frequently. The berries will start to pop, so stand back a bit. Once the sauce has come to a boil, it will be foaming and the berries will no longer be popping, turn down the heat and simmer for 10 minutes, stirring occasionally.
- Take off the heat and stir in the minced peppers. Let the sauce cool completely. Then transfer it to clean jars. Refrigerate until set. Cranberry sauce firms up as it cools, and eventually it will be of a spreadable consistency, perfect for sandwiches and cheese plates.
- Jam will keep up to 2 weeks in the refrigerator. Freeze for longer storage.
Nutrition
Serving: 1 Tbsp · Calories: 26 kcal · Carbohydrates: 7 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 1 mg · Potassium: 9 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 10 IU · Vitamin C: 2 mg · Calcium: 1 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.