Cranberry hot pepper jam offers a unique twist on traditional cranberry preserves, blending the tart sweetness of cranberries with the fiery kick of hot peppers. This vibrant condiment is perfect for pairing with cheeses, meats, or even as a glaze for poultry. This recipe provides a detailed guide, addressing common questions and ensuring a delicious, consistent result every time.
What is the best type of pepper to use in cranberry hot pepper jam?
The choice of pepper depends on your desired level of heat. For a mild kick, consider using milder peppers like Anaheim or poblano peppers. These offer a pleasant warmth without overwhelming the cranberry flavor. For a medium heat, jalapeños are a popular choice, providing a good balance of heat and flavor. If you prefer a fiery jam, habaneros or even Scotch bonnets can be used, but start with a smaller quantity than the recipe suggests and taste-test frequently to avoid an overly spicy result. Remember to always wear gloves when handling hot peppers to avoid skin irritation.
How long does cranberry hot pepper jam last?
Properly made and stored, cranberry hot pepper jam can last for up to a year in the refrigerator. The high sugar content acts as a preservative, inhibiting the growth of bacteria. However, it's important to ensure the jam is properly sealed in sterilized jars to maintain its quality and safety. Always check for any signs of spoilage, such as mold or unusual fermentation, before consuming.
How do I make cranberry hot pepper jam without pectin?
While pectin helps achieve a firmer set, it's possible to make cranberry hot pepper jam without it. The high pectin content in cranberries themselves, combined with a long cooking time to reduce the moisture, will help the jam thicken naturally. However, expect a slightly runnier consistency compared to a pectin-based recipe. You might need to cook the jam for a longer period to achieve the desired thickness, keeping a close eye on it to prevent burning.
Can I use frozen cranberries to make this jam?
Yes, frozen cranberries can be used to make this jam, though you may need to adjust the cooking time slightly. Frozen cranberries will release more moisture during cooking, so you might need to simmer the jam for a longer time to achieve the desired thickness. Thaw the cranberries completely before adding them to the pot. Ensure they are thoroughly drained to avoid excess water affecting the jam's consistency.
What are some serving suggestions for cranberry hot pepper jam?
The versatility of cranberry hot pepper jam is one of its greatest assets. It's wonderful served with cream cheese and crackers, as a glaze for roasted meats (especially pork and poultry), or as a condiment for grilled cheeses. It adds a unique tangy-spicy kick to sandwiches, burgers, and even as a topping for yogurt or ice cream (for those who appreciate a sweet and spicy contrast!). Get creative and experiment with different flavor combinations to discover your favorite pairings.
Cranberry Hot Pepper Jam Recipe
Yields: Approximately 6-8 half-pint jars Prep time: 20 minutes Cook time: 45-60 minutes
Ingredients:
- 4 cups fresh or frozen cranberries
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1-2 jalapeños, finely minced (remove seeds and membranes for less heat)
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
Equipment:
- Large, heavy-bottomed saucepan
- Candy thermometer
- Sterilized jars and lids
- Ladle or canning funnel
Instructions:
- Prepare the cranberries and peppers: Wash and rinse the cranberries thoroughly. Finely mince the jalapeños, removing seeds and membranes for less heat.
- Combine ingredients: In a large saucepan, combine cranberries, sugar, apple cider vinegar, minced jalapeños, water, lemon juice, and cinnamon (if using).
- Simmer: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to a simmer and continue to cook, stirring occasionally.
- Check for doneness: Cook until the jam reaches 220°F (104°C) on a candy thermometer, or until it shows signs of thickening and the cranberries have burst. This will take approximately 45-60 minutes.
- Canning (optional): If canning, carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.
- Cool and store: Allow the jars to cool completely. You should hear a "pop" sound as the jars seal. Store unopened jars in a cool, dark place for up to a year. Refrigerate after opening.
Enjoy your homemade cranberry hot pepper jam! Remember to adjust the amount of pepper to your preference. This recipe is a starting point; feel free to experiment and create your own unique variation.
