Cranberry sauce is a Thanksgiving staple, but have you ever considered taking its tart, tangy deliciousness to a whole new level? Cranberry hot pepper jam offers a vibrant explosion of flavor—sweet, tart, and with a delightful kick of heat—perfect for pairing with cheeses, meats, or even spreading on your morning toast. This recipe will guide you through creating a batch of this unique and unforgettable jam.
What Makes Cranberry Hot Pepper Jam Unique?
This jam isn't your grandma's cranberry sauce. The addition of hot peppers introduces a spicy dimension, balancing the sweetness and tartness of the cranberries beautifully. The result is a complex flavor profile that's both familiar and exciting, perfect for adventurous palates.
Ingredients You'll Need:
- 12 ounces fresh or frozen cranberries
- 2 cups sugar (adjust to your sweetness preference)
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1-2 jalapeños, finely minced (remove seeds for less heat; adjust amount based on your spice tolerance)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Step-by-Step Instructions:
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Prepare the Cranberries: If using frozen cranberries, thaw them completely before proceeding. Wash and thoroughly rinse fresh cranberries.
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Combine Ingredients: In a large saucepan, combine the cranberries, sugar, apple cider vinegar, water, jalapeños, cinnamon, and ginger.
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Bring to a Boil: Stir the mixture over medium heat until it comes to a rolling boil.
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Simmer and Reduce: Reduce the heat to low and let the mixture simmer for 20-30 minutes, stirring occasionally, until the cranberries have burst and the jam has thickened to your desired consistency. Use a spoon to check for setting; a small amount dropped on a cold plate should wrinkle slightly when cooled.
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Sterilize Jars: While the jam simmers, sterilize your jars and lids by washing them in hot, soapy water and then boiling them for 10 minutes.
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Fill the Jars: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, and seal with the lids and rings.
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Process (Optional): For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This step is crucial for achieving safe canning practices. If omitting this step, store the jam in the refrigerator and consume it within a few weeks.
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Cool and Enjoy: Let the jars cool completely. You should hear a "pop" sound as the jars seal. Once cooled, label and store your cranberry hot pepper jam in a cool, dark place.
Frequently Asked Questions (FAQ)
What type of peppers can I use besides jalapeños?
You can experiment with different peppers to adjust the heat level and flavor profile. Serrano peppers offer a hotter kick, while poblanos provide a milder, smokier taste. Consider adding a pinch of cayenne pepper for an extra layer of heat.
Can I make this jam without pectin?
Yes, this recipe doesn't require added pectin because the cranberries naturally contain enough pectin to help the jam thicken during the simmering process.
How long will cranberry hot pepper jam last?
If properly canned (using a boiling water bath), your cranberry hot pepper jam can last for up to a year in a cool, dark pantry. Refrigerated jam will last for several weeks.
Can I adjust the sweetness?
Absolutely! You can adjust the amount of sugar based on your preference. Start with a smaller amount if you prefer a tarter jam. Taste and adjust as needed during the simmering process.
What are some ways to serve cranberry hot pepper jam?
This versatile jam is fantastic with cream cheese and crackers, grilled cheese sandwiches, roasted meats (especially pork and poultry), and even as a glaze for baked ham. Get creative and explore its culinary potential!
This cranberry hot pepper jam recipe will bring a unique and exciting flavor to your kitchen. Remember to always prioritize safe canning practices if you plan to store your jam for an extended period. Enjoy the process and the delicious results!
