1. Prepare the Ingredients: Rinse the cranberries and chop the bell pepper and jalapeños finely. Adjust the amount of jalapeño based on your heat preference.
2. Cook the Jam: In a large saucepan, combine the cranberries, chopped bell pepper, jalapeños, sugar, apple cider vinegar, water, lemon juice, and salt. Stir well to combine.
3. Simmer and Thicken: Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and let it simmer, stirring occasionally, for about 15-20 minutes, or until the cranberries have burst and the mixture has thickened to a jam-like consistency.
4. Check Consistency: To test if the jam is set, place a small spoonful on a cold plate and let it sit for a minute. If it wrinkles when pushed with your finger, it’s ready. If it’s too runny, continue simmering for a few more minutes.
5. Jar the Jam: Carefully spoon the hot jam into sterilized jars, leaving a bit of space at the top. Seal with lids and let cool at room temperature. Once cooled, refrigerate.
6. Serve and Store: This jam pairs wonderfully with cream cheese on crackers or as a glaze for meats. Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Enjoy the sweet, tart, and spicy flavors of this unique cranberry jam!
Prep time: 10 mins | Cook time: 20 mins | Servings: Makes about 2 cups | Calories: 25 kcal per tablespoon
