Cranberry sauce is a Thanksgiving staple, but why limit its deliciousness to the fall? This cranberry hot pepper jam recipe offers a vibrant, spicy alternative that's perfect for all year round. It's a fantastic condiment for cheese, meats, and even desserts, offering a delightful sweet and spicy kick. This recipe goes beyond the basic cranberry jam, incorporating the heat of chili peppers for a unique flavor profile that will tantalize your taste buds.
What Makes This Cranberry Hot Pepper Jam Recipe Special?
This isn't your grandma's cranberry sauce! We're taking the classic tartness of cranberries and adding a fiery twist with the addition of hot peppers. The balance of sweet and spicy is key, and this recipe carefully crafts that perfect equilibrium. We'll be using a pectin-based method for faster setting, ensuring you have a delicious, spreadable jam in no time.
Ingredients You'll Need:
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar (adds depth of flavor)
- 1-2 fresh jalapeños, finely minced (adjust to your spice preference!)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Step-by-Step Instructions:
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Prepare the Cranberries and Peppers: Rinse the cranberries and remove any stems. Finely mince the jalapeños, removing the seeds and membranes for less heat if desired.
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Combine Ingredients: In a large saucepan, combine the cranberries, sugar, water, apple cider vinegar, jalapeños, cinnamon, and ginger.
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Simmer: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Reduce heat to medium-low and simmer for 15-20 minutes, or until the cranberries have burst and the mixture has thickened. Stir frequently to prevent burning.
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Check for Setting Point: To test for setting, place a small amount of jam on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it's ready. If not, continue simmering for a few more minutes and test again.
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Jar and Seal: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean, place lids and rings on tightly, and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) to ensure safe sealing.
Frequently Asked Questions (FAQ):
How can I adjust the spice level?
The amount of jalapeño used directly impacts the spice level. Start with one jalapeño and add more if you prefer a spicier jam. Remember to remove the seeds and membranes for a milder heat. You could also experiment with other chili peppers like serrano or habanero for a more intense kick, but adjust the quantity accordingly.
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly well in this recipe. There's no need to thaw them beforehand; just add them directly to the saucepan.
How long does this jam last?
Properly canned cranberry hot pepper jam should last for 12-18 months in a cool, dark pantry. Once opened, refrigerate and consume within a few weeks.
What can I use this jam with?
This versatile jam is fantastic with cream cheese and crackers, grilled cheese sandwiches, roasted meats (especially pork), and even as a topping for ice cream or yogurt for a surprising sweet and spicy dessert!
Can I make this jam without pectin?
While this recipe utilizes a quick-setting method with natural pectin from the fruit and vinegar, you can certainly experiment with a longer cooking time and higher sugar content to achieve a set without added pectin. However, the setting time will be significantly longer and you might need to monitor it closely to prevent burning.
Conclusion:
This cranberry hot pepper jam recipe is a delightful fusion of sweet and spicy flavors, perfect for adding a unique touch to your culinary creations. It's a relatively easy recipe that yields a flavorful and impressive result – perfect for gifting or enjoying yourself. So, ditch the ordinary cranberry sauce and embrace the exciting world of spicy cranberry goodness!
