If you’re looking to add a zesty twist to your holiday spreads or everyday snacks, this Hot Pepper Cranberry Jam Recipe is an absolute must-try. It beautifully balances the bright, tart notes of fresh cranberries with a fiery kick from jalapeños and the subtle sweetness of red bell pepper. Each spoonful bursts with flavor, evoking cozy gatherings and memorable meals, making this jam an exciting addition to your condiment repertoire. Trust me, once you make this, it’ll quickly become a family favorite for elevating cheeses, meats, and so much more.
Ingredients You’ll Need
These ingredients are simple, yet each plays a vital role in crafting the perfect harmony of sweet, spicy, and tangy flavors. Fresh cranberries provide that essential vibrant color and tartness, while the peppers add layers of warmth and depth. The combination of sugar, vinegar, and lemon juice balances the entire jam, ensuring it’s irresistibly delicious and perfectly textured.
- 3 cups fresh or frozen cranberries: The star of the show, providing tartness and a beautiful ruby hue.
- 1 cup granulated sugar: Sweetens the jam and helps achieve that luscious jam consistency.
- 1/2 cup water: Acts as the cooking base to soften cranberries and dissolve sugar.
- 1/4 cup apple cider vinegar: Adds tanginess and helps brighten all the flavors.
- 1 red bell pepper, finely chopped: Brings a mild sweetness and vibrant color contrast.
- 1–2 jalapeños, seeded and finely minced: Packs the signature heat; adjust seeds for desired spiciness.
- 1/4 teaspoon salt: Enhances sweetness and balances the heat.
- 1/2 teaspoon grated fresh ginger (optional): Adds a subtle warmth and complexity to the jam.
- 1 tablespoon lemon juice: Brightens the flavors and helps the jam set perfectly.
How to Make Hot Pepper Cranberry Jam Recipe
Step 1: Cook the Cranberries
Start by placing your cranberries, sugar, water, and apple cider vinegar into a medium saucepan over medium heat. Give it a good stir occasionally as the cranberries start to soften and burst open, releasing their natural pectin and juices. This usually takes about 8 to 10 minutes. Watching those berries pop is so satisfying—it’s like a little celebration in your pot!
Step 2: Add the Peppers and Spices
Next, stir in the finely chopped red bell pepper, minced jalapeños, salt, and fresh ginger if you’re using it. Lower the heat and let everything simmer gently for another 10 to 12 minutes. Keep stirring often so the jam thickens evenly and absorbs all those wonderful spicy and sweet flavors.
Step 3: Finish with Lemon Juice and Cool
Finally, stir in the fresh lemon juice then remove your saucepan from the heat. Let your Hot Pepper Cranberry Jam Recipe cool for about 10 to 15 minutes—it’ll thicken more as it cools. Once it’s reached that perfect jammy texture, spoon it into jars and pop them into the fridge where it will keep for up to two weeks. Believe me, it won’t last that long!
How to Serve Hot Pepper Cranberry Jam Recipe
Garnishes
Sprinkle a little fresh thyme or rosemary over a dollop of this jam when serving on cheese boards for a fresh herbal note that complements the spicy-sweet jam beautifully. You can even add a few whole cranberry or pepper flakes on top for a pretty presentation that hints at the flavors inside.
Side Dishes
This jam is a superstar alongside roast turkey or chicken, cutting through the richness with its lively bite. It also makes a fantastic glaze for pork chops or grilled sausages. Don’t hesitate to offer it as a condiment with cream cheese and crackers for a quick, crowd-pleasing appetizer.
Creative Ways to Present
Serve the Hot Pepper Cranberry Jam Recipe layered in a parfait with Greek yogurt and granola for a spicy-sweet breakfast surprise. Or spread it over a buttered baguette slice topped with melted brie for an unforgettable hors d’oeuvre. The possibilities are as exciting as the flavors!
Make Ahead and Storage
Storing Leftovers
Store the jam in a tightly sealed jar in your refrigerator, where it will stay fresh and flavorful for up to two weeks. Because of the vinegar and sugar content, it holds up nicely and maintains that perfect balance of heat and sweetness.
Freezing
If you want to keep your Hot Pepper Cranberry Jam Recipe longer, transfer it into a freezer-safe container and freeze for up to three months. Thaw in the fridge overnight before use, and give it a good stir to restore its lovely texture.
Reheating
To warm your jam, gently heat it in a small saucepan over low heat just until it loosens and becomes more spreadable. This is especially useful when using it as a glaze or sauce for warm dishes.
FAQs
Can I adjust the heat level in this Hot Pepper Cranberry Jam Recipe?
Absolutely! The heat is easy to customize by adjusting the number of jalapeños or whether you include their seeds. More seeds equal more heat, and if you want it milder, remove the seeds or reduce the jalapeño amount.
Is it necessary to use fresh cranberries, or can I use frozen?
Frozen cranberries work just as well in this recipe—they break down just like fresh berries and give you the same fantastic flavor and texture. No need to thaw before cooking either!
Can I use other types of peppers instead of jalapeños?
Definitely! If you want a different kind of spice or flavor, try serrano peppers for more heat or even a milder pepper if you prefer less spice. Just remember to adjust the quantity accordingly.
Will this jam thicken as it cools?
Yes, the jam naturally thickens as it cools due to the cranberries’ pectin and sugar content. If it seems a bit runny while cooking, don’t worry—it will set beautifully once cooled.
How long does this jam last once opened?
When stored properly in the refrigerator, your Hot Pepper Cranberry Jam Recipe should last about two weeks. Always use a clean spoon to avoid contamination and keep it sealed tightly.
Final Thoughts
This Hot Pepper Cranberry Jam Recipe is such a joyful and versatile condiment to have on hand. It adds a burst of color and a perfect balance of sweet and spicy to everything from holiday roasts to simple snacks. I hope you enjoy making and sharing it as much as I do—it’s truly a treasure that brightens every bite.
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
A vibrant and spicy Hot Pepper Cranberry Jam perfect for adding a zesty kick to your holiday spreads. Combining fresh cranberries, sweet sugar, and a blend of spicy jalapeños and red bell pepper, this jam balances sweet and heat beautifully, making it a versatile condiment for cream cheese, roasted meats, or as a flavorful glaze.
Ingredients
Main Ingredients
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 red bell pepper, finely chopped
- 1–2 jalapeños, seeded and finely minced (or leave seeds for more heat)
- 1/4 teaspoon salt
- 1/2 teaspoon grated fresh ginger (optional)
- 1 tablespoon lemon juice
Instructions
- Combine Base Ingredients: In a medium saucepan, combine the cranberries, sugar, water, and apple cider vinegar. Cook over medium heat, stirring occasionally, until the cranberries begin to burst, about 8–10 minutes.
- Add Peppers and Seasoning: Add the finely chopped red bell pepper, minced jalapeños, salt, and grated fresh ginger if using. Reduce heat to low and simmer for 10–12 more minutes, stirring often, until the mixture thickens to a jam-like consistency.
- Finish and Cool: Stir in the lemon juice and remove the pan from heat. Allow the jam to cool for 10–15 minutes, then transfer to jars. It will continue to thicken as it cools. Store refrigerated for up to 2 weeks.
Notes
- Adjust the number of jalapeños to control the heat level of the jam.
- This jam pairs beautifully with cream cheese and crackers, making a great appetizer.
- Use it as a flavorful glaze or accompaniment for roast turkey, pork, or chicken dishes.
