Cranberry Pepper Jam

101 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Tart cranberries and spicy peppers mingle in this sweet and spicy Cranberry Pepper Jam.

When I realized I had been buying Cranberry Pepper Jam almost every time I was at the grocery store, I knew it was time to make my own version of this jam.

I first tried the jam with brie and fancy wafer crackers. Then I poured the jam over a simple block of cream cheese and served it with Ritz crackers. My kids went nuts over that.

Next, I spread the jam on the Best Ever Ham Sandwich. When you layer this Cranberry Pepper Jam with creamy goat cheese, salty ham, and fresh arugula, it’s the sandwich that everyone is going to be talking about.

 

Cranberry Pepper Jam - get the recipe at barefeetinthekitchen.com

I don’t think I’ve ever mentioned an upcoming recipe that has been as highly anticipated as this Cranberry Pepper Jam.

I mentioned that I would soon be sharing the jam recipe when I first shared the sandwich recipe a couple weeks ago. In the time since, I’ve received countless emails, messages, and snaps asking when I’ll be sharing the recipe for the jam.

I’ll apologize now for the delay, because the recipe just wasn’t perfect until this version. And when I say it is perfect, I mean it. It is absolutely positively PERFECT now.

Cranberry Pepper Jam is everyone's favorite appetizer!

Cranberry Pepper Jam

When you’re working with cranberries, I’ve found that it’s really easy to make a cranberry sauce. As evidenced with this classic homemade cranberry sauce and this spicy hot pepper cranberry sauce, we love our cranberry sauces.

However, for this jam, I wanted something more jelly-like than cranberry sauce, sweet with a solid hint of heat. This Cranberry Pepper Jam delivers it all.

(If you’re looking for a little more heat in your jam, the finely minced jalapeno and serrano peppers in this recipe can be increased by up to 1/2 cup without affecting the final result.)

Cranberry Pepper Jam is sweet, spicy, and completely irresistible! get the recipe at barefeetinthekitchen.com

Cranberry Recipes

This time of year, there’s no end to the cranberry recipes that we love. Lucky for me, I learned many years ago to buy as many fresh cranberries as possible each holiday season and toss the bags straight into the freezer.

This makes it possible to make the crazy popular Cranberry Christmas Cake and the Nantucket Christmas Cranberry Pie all year round. Cranberry Almond German Pancakes and Cranberry Pecan Brownies in July? Yes, please!

As soon as apple season hits, this Cranberry Apple Tart needs to happen as well. There are so many ways in which we use cranberries throughout the year. And this Winter Spice Cranberry Cake? It’s not just for wintertime

You’re going to love all of these recipes, so stock up on cranberries ASAP and be set for all of next year!

Cranberry Pepper Jam is my favorite food to gift!

Why I Use Pomona’s Universal Pectin

You may notice two unusual additions to this recipe; calcium water and Pomona’s Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately.

Because I feel rather strongly about how spectacular Pomona’s pectin is among all others, I’m going to give you a somewhat detailed explanation of why it is that I am recommending this particular pectin product.

 

Pomona’s Universal Pectin, unlike most other commercial counterparts, does not contain any weird preservatives or fillers. Pomona’s, unlike most other commercial pectins, allows you creative license to scale up or down any recipe to your heart’s content. If you scale up other pectins, the jams or preserves almost inevitably fail.

Cranberry Pepper Jam is the appetizer I want on every cheeseboard!

 

Pomona’s also allows you to make low/no sugar jams, jellies, and preserves with the same product should you wish to do so. If you want to use a grocery store pectin, you’ll need to buy a separate, specialized kind of pectin for that.

Pomona’s lasts forever and has no expiration date as long as it is properly stored.

 

Pomona’s may seem more expensive if you just compare the box vs. box prices, but with the Pomona’s you can make between 3 and 5 batches of your favorite jam and with the major brand pectin, you get one batch per box. That makes Pomona’s comparable in all cases and cheaper in most.

*huge thanks to Rebecca Lindamood for her extensive help while developing recipes using Pomona’s and her willingness to share that knowledge so freely. Notes on the use of Pomona’s are very lightly adapted from her words here.

Cranberry Hot Pepper Jam is an EASY appetizer that everyone loves!

Kitchen Tip: I use this pot, this pectin, these jars and these jars when making this recipe.

Cranberry Pepper Jam Recipe

  1. Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona’s pectin.

  2. When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A rolling boil will continue to boil across the entire surface even while stirring.)

  3. Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.

You're going to LOVE this Cranberry Hot Pepper Jam!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Cranberry Pepper Jam - get the recipe at barefeetinthekitchen.com

Cranberry Pepper Jam

4.93 from 13 votes
Pin Print Review
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Appetizer
Servings: 112 about 3 1/2 pints (or approx 112 tablespoons)

Ingredients 

  • 1 1/2 cups fresh cranberries roughly chopped
  • 1 1/2 cups red bell pepper finely chopped, about 1 1/2 peppers worth
  • 2 large jalapeno peppers finely minced, about 2/3 cup worth
  • 2 serrano peppers finely minced, about 1/3 cup worth
  • 2 cups plain white vinegar
  • 6 cups sugar divided
  • 1 tablespoon Pomona's Universal Pectin *
  • 4 teaspoons calcium water *

Instructions

  • Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
  • When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
  • Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!

Notes

You'll notice two unusual additions to the recipe; calcium water and Pomona's Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately. I've explained in the body of this post why it is that I am highly recommending this particular pectin product. 

Nutrition

Calories: 42kcal · Carbohydrates: 11g · Potassium: 5mg · Sugar: 10g · Vitamin A: 65IU · Vitamin C: 2.8mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Pin this nowto remember it later
Pin this recipe0

{originally published 11/1/2017 – recipe notes and photos updated 12/9/19}

Sweet 'n Spicy Cranberry Pepper Jam is completely irresistible! get the recipe at barefeetinthekitchen.com

Filed under: , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

101 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

    • Mary Younkin says

      I imagine that will work fine to make a cranberry jam, Rachel. It won’t have the sweet / spicy combination though without the peppers.

  1. Michele Novak says

    I worked with Brian Sumer, one half of the team that created Pomona”s pectin. I had used Pomona’s for many years before I met Brian and was happily surprised to learn that he created what made jelly and jam making, for me anyway, a joy. Now I am twice blessed as I love cranberry hot pepper jelly and now can make my own. That is as soon as I can get the ingredients! Not an easy task during this social distancing era. Soon, though, soon! Thank you for sharing the recipe.

  2. Randee says

    I’m super new to canning. What is the headspace on this? I’ve only ever canned strawberry jam, so I don’t know much lol

    • Mary Younkin says

      Hi Lisa, I have no idea how that might taste as I haven’t tried that combination myself. If the amounts are equal to the ingredient list, it will probably work for you.

  3. Susan C Cohen says

    Question: How long do l process in hot water bath? I am more than excited to make this jam. Thank you!

  4. Wendy Raley says

    I am making this recipe tonight and i only have certo liquid. Can I use this? and how much? I could not find the stuff that you use.

    • Mary Younkin says

      Hi Wendy, I haven’t tried an alternate pectin in this recipe. That said, it should work fine. (There are approximately 4 tablespoons of powdered pectin in a packet of pectin and a packet of pectin is my best guess for this recipe. I don’t know how much is typically in a package of liquid pectin, but you would need to use twice that much liquid pectin to substitute it.)

See More Comments