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Cranberry Jalapeño Jam

Prep Time:

15 minutes

Cook Time:

​

Serves:

4 Servings

Level:

​

About the Recipe

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Ingredients

  • 3 cups whole fresh cranberries

  • 4 jalapeños thinly sliced

  • 1 lime juiced

  • ½ cup apple cider vinegar

  • ½ cup water

  • 1 low sugar Sure-Jell that's the powdered pectin in the pink box.

  • 2 ½ cups sugar

Preparation

Step 1


Prepare 4 (½ pint) jelly jars with their lids by placing them in boiling water and allow to simmer while making the jam.


Step 2


Mix the box of pectin with ¼ cup sugar.


Step 3


Add cranberries, jalapeños, lime juice apple cider vinegar, and water in a large stockpot. Mix in the pectin sugar mixture, set over high and bring to a boil.


Step 4


As the cranberries are cooking, crush with a potato masher. Be careful you don't burn yourself! Continue to cook until it comes to a hard boil.


Step 5


Add the remaining sugar and bring back to a full rolling boil, boil for exactly 1 minute and remove from heat.


Step 6


Ladle into sterilized hot jars leaving ¼ inch headspace at the top of each jar.


Step 7


Wipe jar rims and cover with lids and screw the rings on tightly.


Step 8


Process jars in a hot water bath in canner pot for 10 minutes. Remove and allow to cool completely. After jars are cool, check seals to make sure they are sealed.






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