I just finished two batches of Cranberry Jalapeño Jam - they look good - they taste good - they set up: All is well in Santa's workshop.
I had bought a little jar of commercially produced CJJ and loved it on toast, eggs, crackers, cheese - many things. The cranberries give it zing and color - the peppers a little bit of heat. Then, I couldn't find it anywhere and decided I'd make my own. The following recipe is easy and worked exactly right (love it when that happens.)
Cranberry Jalapeno Jam
2 cups Whole fresh cranberries - washed/drained
3 Jalapeno peppers **
2 Tbs. Water
1 cup White vinegar
5 cups White granulated sugar
3 oz. Liquid pectin
** You can use any type of hot pepper or more than three BUT you don't want to make it so hot that it loses it's subtle flavors and is just another hot sauce.
Wash & sterilize 5 half-pint jars, lids and rings. It will make five jars but you will have about 1/2 cup left over to use/store in refrigerator.
Wearing latex gloves, wash peppers, cut off stem ends, slice in half lengthwise and remove all seeds and inner membranes. Chop finely in the food processor.
Add cranberries and water to peppers. Pulse until finely chopped.
Spoon pulp into a 4-quart stainless steel pan. Add vinegar. Cook over low heat 10 minutes to blend flavors. Stir to keep from burning/sticking.
Add sugar all at once and raise heat. Stir constantly until sugar dissolves and mixture comes to a rolling boil. When mixture bubbles and the top foams significantly - add pectin. Boil hard one minute. Remove from heat. Stir. If there's extra foam, skim off and discard.
Ladle jam into jars, leaving 1/2 inch at top. Clean rim, add caps and rings; gently tighten.
Process jam in water bath canner 10 minutes. Remove to towel covered surface. When the jars have sealed and cooled, tighten rings. The jars need to be completely cooled for the jam to set. Wipe clean with damp rag and polish with dry towel. Date and store at room temperature.
Refrigerate after opening or anything not processed in canner.
Since I'm giving some as Christmas presents, I added a label and twine bow. This recipe isn't terribly time consuming and the end result is a beautiful jewel-toned jam.