Can I make Hot Pepper Cranberry Jam without pectin?

Yes, you can make Hot Pepper Cranberry Jam without added pectin, though the texture may be looser. Cranberries naturally contain pectin, so you can simmer the mixture longer to achieve a thicker consistency. However, for a reliably firm set, using liquid pectin is recommended.

How spicy is this Hot Pepper Cranberry Jam?

The spice level depends on the type and quantity of peppers used. Jalapeños provide mild heat, while serranos or habaneros offer more intense spice. Removing the seeds and membranes significantly reduces heat. Always taste as you go to adjust to your preferred spice level.

How long does homemade Hot Pepper Cranberry Jam last?

Properly canned and sealed, Hot Pepper Cranberry Jam can last up to 12 months when stored in a cool, dark pantry. Once opened, refrigerate and use within 3–4 weeks. For freezer jam (unprocessed), store in airtight containers and freeze for up to 6 months.

Hot Pepper Cranberry Jam – Best Bold Flavor Spread

Name: Hot Pepper Cranberry Jam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups fresh cranberries: Provide tartness and natural pectin.; 2-3 hot peppers (jalapeños or serrano), finely chopped: Add heat and complexity.; 1 cup apple cider vinegar: Enhances tang and preserves the jam.; 1/4 cup lemon juice: Brightens the flavor and balances acidity.; 4 cups granulated sugar: Adds sweetness and helps in thickening.; 1 pouch (3 oz) liquid pectin: Ensures a good gel set for the jam.

Description

Hot Pepper Cranberry Jam is a vibrant, sweet-and-spicy preserve made with fresh cranberries, hot peppers, apple cider vinegar, and sugar. This festive jam is perfect for holiday entertaining, cheese boards, and as a glaze for meats. Its bold flavor profile and ruby-red color make it a standout addition to any table.

Ingredients

Scale

4 cups fresh cranberries: Provide tartness and natural pectin.
2-3 hot peppers (jalapeños or serrano), finely chopped: Add heat and complexity.
1 cup apple cider vinegar: Enhances tang and preserves the jam.
1/4 cup lemon juice: Brightens the flavor and balances acidity.
4 cups granulated sugar: Adds sweetness and helps in thickening.
1 pouch (3 oz) liquid pectin: Ensures a good gel set for the jam.

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Instructions

Rinse the cranberries under cold water and finely chop the hot peppers, removing seeds for a milder flavor.
In a large pot, combine cranberries, hot peppers, apple cider vinegar, and lemon juice. Bring to a boil over medium-high heat, stirring frequently.
Gradually stir in the sugar and continue stirring until fully dissolved. Boil for 10–15 minutes until cranberries burst and the mixture thickens slightly.
Add the liquid pectin and return the mixture to a full boil for 1–2 minutes.
Remove from heat and skim off any foam if necessary.
Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims, seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed until sealed.

Notes

Wear gloves when handling hot peppers to avoid skin irritation.
You can adjust the heat by changing the type or amount of peppers used.
Let the jam sit for 24 hours before consuming for the best texture.
Once opened, refrigerate and use within 3–4 weeks.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Condiments & Sauces
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg