Prep: 15 minutes · Cook: 20–25 minutes · Yield: approximately 2½ cups (20 servings)
Ingredients
- 12 ounces fresh or frozen cranberries
- 2 medium jalapeño peppers, finely diced, divided
- 3/4 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/4 cup unfiltered apple cider
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon kosher salt, or to taste
Optional Ingredients
- 1 tablespoon honey, for a softer, more rounded sweetness
- 1/4 teaspoon ground cinnamon, for a subtle warming note
- 1 additional jalapeño pepper, for extra heat
Instructions
Prepare the Ingredients
1. Prepare the cranberries. Rinse the cranberries thoroughly under cool running water. Discard any damaged or shriveled berries. Frozen cranberries may be used directly from the freezer without thawing.
2. Prepare the jalapeños. Remove the stems and finely dice the peppers. For a milder jam, remove the seeds and pale interior ribs. For additional heat, retain some of the ribs. Reserve approximately 1 tablespoon of diced jalapeño to add near the end of cooking.
Cook the Jam
3. Combine the ingredients. In a heavy-bottomed, medium saucepan, combine the cranberries, remaining diced jalapeños, sugar, apple cider vinegar, apple cider, orange juice, lemon juice, orange zest, and salt. Stir to distribute the ingredients evenly.
4. Dissolve the sugar. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
5. Cook the cranberries. Reduce the heat to medium-low and simmer gently for 12–15 minutes, stirring frequently. The cranberries will begin to burst, releasing their juices and natural pectin. The mixture will gradually become thicker and more syrupy.
6. Develop the texture. Using a wooden spoon or potato masher, gently crush approximately two-thirds of the cranberries, leaving some whole or partially intact. This creates a rustic jam with a pleasing balance of smooth sauce and tender fruit.
7. Finish with fresh jalapeño. Stir in the reserved tablespoon of diced jalapeño. Continue simmering for another 3–5 minutes, until the peppers are tender and the jam develops a glossy, spoonable consistency.
8. Test for doneness. Place a small spoonful of jam onto a chilled plate and refrigerate for approximately 1 minute. Push the cooled jam gently with your finger. It should mound slightly and move slowly rather than spread like a thin sauce. If necessary, continue simmering for another 2–3 minutes and test again.
9. Adjust the seasoning. Taste a small spoonful after allowing it to cool. If the jam is excessively tart, stir in a little additional sugar or the optional honey. If the sweetness needs brightening, add a small splash of fresh lemon juice.
Cool and Store
10. Cool the jam. Remove the saucepan from the heat and allow the jam to cool for approximately 15–20 minutes. The mixture will continue to thicken as it cools.
11. Transfer to containers. Spoon the jam into clean, food-safe glass jars or airtight containers. If freezing, use freezer-safe containers and leave approximately 1/2 inch of headspace for expansion.
12. Refrigerate before serving. Refrigerate promptly and chill for at least 2 hours before serving. The finished jam should be thick enough to spoon over cheese while remaining soft and spreadable.
Storage: Refrigerate at 40°F (4°C) or below and use within 10–14 days. Freeze for up to 3 months for best quality. This recipe is not validated for shelf-stable home canning.