While I was putting up the last of summer’s bounty, I was inspired by a cranberry jalapeno jelly recipe I happened upon. I had some extra Jalapeno peppers and was looking for a new way to use them. When I found that recipe I thought the blend was intriguing and I had some Jalapeno peppers to spare…..
I don’t use Cranberry cocktail juice, but I did have some frozen Cranberries. And I didn’t want to strain cranberries and Jalapenos to make jelly, I wanted jam, so I figured it was time for a jam session in the kitchen to figure out how I could create a jam with that blended flavor….Here’s what I concocted:
Cranberry Jalapeno Jam
- 3 Jalapeno peppers, whole
- 2 cups whole cranberries
- 1 cup white vinegar
- 5 cups sugar
- 1 bottle liquid Pectin (3 oz)
Rinse whole cranberries and drain to remove excess water.
Trim Jalapeno pepper caps and tops, then slice lengthwise and remove all seeds and inner membranes. Discard tops, seeds, and membranes. Chop pepper halves.
Grind whole cranberries to a pulp with the food processor or grinder. Add 1/8 cup water to moisten the pulp slightly. Add chopped peppers and pulse or grind. (I used the coarse chopping blade of a food processor.)
Spoon the cranberry and Jalapeno pulp into a stainless pot. Add vinegar and blend. Slowly cook mixture for 10 minutes to blend flavors, then add sugar all at once, stir until dissolved. Cook the jam mixture, stirring constantly, until sugar is completely dissolved and boils. Once the jam mixture bubbles and the top foams, rising significantly, add liquid pectin. Boil hard for 1 minute, no longer.
Remove pot from heat. Ladle jam into sterilized half-pint jars, to within 1/2-inch of top. Add sterilized caps and screw rings on. Process in water-bath canner for 10 minutes. Yield: 6 half-pints.
Since I have only made this home-made version once, I should point out that the yield may be more than 6 half-pints. I didn’t sterilize 6 jars, only 5. After filling the 5 half-pints with the hot jam, I had enough leftover jam to almost fill a pint. I had some clean jam jars handy but they weren’t sterilized so I ladled the remaining jam into a clean pint jar and made our tester-jar of this dark red jam. Once filled and lidded, that jar was cooled a bit and then went into the refrigerator.
The Cranberry Jalapeno Jam firmed up very well and we’ve already been eating it. Sometimes unexpectedly. Be sure to label your jam since it looks just like that open jar of Strawberry Jam in the fridge.
For us, this trial run made for a good combo, worth making again. With the strong Cranberry flavor, I may use 4 Jalapeno peppers in next year’s batch.