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Cranberry Jalapeño Jam With Honey

Cranberry Jalapeño Jam - featured image
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A vibrant, sweet-tart jam with a gentle kick of jalapeño and the floral depth of honey, perfect for winter canning, gifting, or jazzing up cheese boards and breakfasts. This easy homemade jam comes together in under an hour and is naturally gluten-free, nut-free, and dairy-free.

Ingredients

Scale
  • 4 cups fresh or frozen cranberries (about 14 oz)
  • 2 medium jalapeño peppers, finely diced (seeds removed for milder jam)
  • 1 cup honey
  • 1 cup granulated sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 packet fruit pectin (about 1.75 oz)
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Optional: Zest from 1 orange
  • Optional: 2 tablespoons chopped cilantro

Instructions

  1. Wash canning jars, lids, and bands in hot, soapy water. Rinse well and set aside. If canning for shelf storage, submerge jars in simmering water until ready to fill.
  2. Finely dice jalapeños (remove seeds for milder jam), and zest your orange if using. Measure out cranberries, honey, sugar, and pectin.
  3. In a large heavy-bottomed pot, combine cranberries, jalapeños, water, apple cider vinegar, and lemon juice. Bring to a gentle boil over medium heat (about 5-7 minutes), stirring occasionally until berries start to pop.
  4. Reduce heat and simmer for 10 minutes until cranberries burst and mixture thickens. Mash gently with a potato masher for chunky jam or use an immersion blender for smooth texture.
  5. Stir in granulated sugar and honey. Mix well until dissolved. Bring back to a boil, stirring constantly.
  6. Sprinkle in fruit pectin, stirring vigorously to avoid clumps. Boil hard for 1-2 minutes until mixture thickens and becomes glossy.
  7. Test set by dropping a spoonful on a cold plate—if it wrinkles when pushed, it’s ready. If still runny, boil another minute and retest.
  8. Remove pot from heat. Skim off any foam. Ladle jam into hot jars, leaving 1/4 inch headspace. Wipe rims clean.
  9. Place lids and bands on jars (finger tight). If canning for shelf storage, process jars in boiling water bath for 10 minutes. Remove and let cool.
  10. Let jars sit undisturbed for 12 hours. Check seals—if any jars didn’t seal, store in fridge and use within a month.

Notes

For a smoother jam, use an immersion blender. Adjust spice by keeping or removing jalapeño seeds. Orange zest and cilantro are optional mix-ins for extra flavor. If jam doesn’t set, add more lemon juice and boil again. Vegan option: replace honey with agave or maple syrup. Store sealed jars in a cool, dark place for up to 12 months; refrigerate after opening. Jam thickens as it cools and flavors deepen over time.

Nutrition

Keywords: cranberry jam, jalapeño jam, winter canning, homemade jam, holiday gift, spicy jam, honey jam, fruit spread, gluten-free, dairy-free

Find it online: https://jodierecipes.com/cranberry-jalape-n-o-jam-recipe-easy-homemade-winter-canning-guide/