Tart cranberries and spicy peppers mingle in this sweet and spicy Cranberry Pepper Jelly. Everyone goes crazy for this spicy jam at the very first bite!
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 tasted this 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 this pepper 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 Jalapeno Jam
I don’t think I’ve ever mentioned an upcoming recipe that has been as highly anticipated as this recipe for pepper jam.
I mentioned that I would soon be sharing the recipe when I first shared that awesome ham sandwich recipe a few weeks ago. In the time since, I’ve received countless emails, messages, and snaps asking when I’ll be sharing the recipe for cranberry jalapeno jelly.
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.
Side note: if you love sweet heat combinations and cranberries as much as we do, you definitely need to put this cranberry jalapeno dip or my creamy cranberry dip on your must-try list too!
Spicy Jam
When you’re working with cranberries, I’ve found that it’s really easy to make a cranberry sauce. As evidenced by 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 jelly recipe 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 an additional ½ cup without affecting the final result.)
If you haven’t yet tried a pepper jam recipe, you’re in for a real treat. That sweet heat combination is truly irresistible. This Habanero Peach Jam is another favorite here.
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.
Sweet, tart, and full of cranberries, apples, raisins, and spices, cranberry chutney is sure to become a must-have on the holiday table.
You’re going to love all of these recipes, so stock up on cranberries ASAP and be set for all of next year!
Kitchen Tip: I use this pot, this pectin, these jars, and these jars when making this recipe.
Pepper Jam Recipe
- 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 rolling 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. The USDA recommends 10 minutes for jam and jellies with pectin.
- 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.
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.
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 Pepper Jelly
Ingredients
- 1½ cups fresh cranberries roughly chopped
- 1½ cups red bell pepper finely chopped, about 1½ peppers worth
- 2 large jalapeno peppers finely minced, about ⅔ cup worth
- 2 serrano peppers finely minced, about ⅓ 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. The USDA recommends 10 minutes for jam and jellies with pectin.
- 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.
Notes
Nutrition
{originally published 11/1/2017 – recipe notes and photos updated 11/28/22}
Sue says
We have been making this jam for years. It’s my favorite for a cheeseboard with brie!
Mary Younkin says
I’m so happy that you’re enjoying the jam, Sue!
Sheila C Lane says
Thank you, thank you, thank you! I have had store bought and can’t get it anymore so not just timely but I am sure it will be even better than that!
Can’t wait to try it out!
Mary Younkin says
I hope that you love it as much as we do, Sheila!
Henriette Hall says
Mary I have been making a very similar recipe I saw on Food TV.. The show was The Kitchen..or maybe just Kitchen..Jeff Mauro made it…
My Mom made one just like it–only using jalapeno. I did same this year,, no calcium water, and I added Pomegrante –it was really tasty. Keeps forever in the fridge. Pectin formed just fine and the Pom Seeds looked just like little jewels throughout… I bought some pretty air tight glass jelly/jam jars from World Market.. Going to make pretty gifts. As usual, Thanks sweet girl !
Mary Younkin says
oh, I love the addition of pomegranates, Henny! I bet it was lovely.
Angie says
Do the pomegranate seeds go into the boiling ingredients?
cathy says
what if I don’t have that kind of pectin? We don’t have that in my little town.. How about regular Sure Jell Pectin???
Mary Younkin says
I haven’t tried it myself, but I’ve heard from several people that it will work fine, Cathy.
Peg says
If using Certo 57 g, how much would we use? I bought Pomona’s 1.1 oz, but obviously do not have enough. Thanks
Mary Younkin says
Hi Peg, I have no idea how that might work. That isn’t something I’ve done.
TERRY KASH says
I have never done a hot water bath. Would you please explain the process.
Thank you! I am making this now.
Mary Younkin says
Hi Terry, you can find full directions HERE.
Ramona says
I made this and the taste is wonderful. I followed recipe precisely but the jelly did not gel as nicely as I wanted. What did I do wrong?
Mary Younkin says
Unfortunately, without being in your kitchen with you, I’m not sure what might have gone wrong, Ramona.
Cindy says
What is calcium water
Mary Younkin says
Calcium water is part of the process when using Pomona’s pectin, Cindy. It’s included in the box.
Betsy G says
Hasn’t finished cooling yet & hubby and I keep “testing”! Delicious! I only had frozen cranberries, I used them frozen whole, will definitely use nonfrozen & chop. Almost all popped but still have some whole berries. Didn’t measure any peppers – just used quantities of peppers in recipe (Used red & yellow), turned out GREAT! Used Pomona stuff as suggested. I did not can, so will be handing some to friends this week to eat up! A keeper recipe!
Mary Younkin says
I’m so happy that you loved the jam so much, Betsy!
Deb says
I made this, but I don’t use pectin or supremely in my jellies/ jams . Boil to 120 to 125 degrees. Won’t set like a solid jelly but flavor is same.
Mary Younkin says
Glad it worked out for you, Deb.
Tammy says
Can this be made sugar free?
Mary Younkin says
Not to my knowledge, Tammy.
Sherri says
How long do I process 1/2 pint jars? I didn’t see that.
Thanks so much!!
Mary Younkin says
About ten minutes should do it, Sherri.
Julie Morton says
I do not have your brand if pectin available so how much certo liquid pectin should I use?
Thank you
Mary Younkin says
Unfortunately, I can’t speak to the amount needed, Julie. Several people have made this with different variations though, so it might be worth reading through the comments to see which changes they’ve made.
Beau says
Hey,
This jam sounds excellent and I’m looking to make this for Christmas gifts. The Sure Jell website has a recipe for Pepper jam but it only uses 1 cup vinegar and 1 packet Sure Jell compared to the 2 cups vinegar in this recipe with the same amount of vegetables/fruit. Is the 2 cups vinegar required for stability issues due to the cranberries or can it be reduced to 1 cup? Does this recipe have a strong vinegar taste to it? With the individuals you’ve talked to in regards to using Sure Jell do you know how much they are using in this recipe? 1 or 2 packets? Thanks for any response and I look forward to making this soon.
Mary Younkin says
There is no vinegar taste to this jam. The vinegar and tart cranberries are balanced by the sugar in this recipe.
Mandy Compton says
WOW! I tried this recipe for the first time today & I’m hooked! I followed the directions exactly & it worked perfectly. I have made a batch to share with friends for the holidays but I already know I need to make another batch because I want to have enough for MY family! Thanks SO much for sharing this wonderful recipe! I’m already looking for more ideas😉
Mary Younkin says
I’m so happy you love the jam, Mandy!
Gwen says
The jelly looks beautiful and tastes wonderful but I must’ve done something wrong. It’s is very liquidy. I am looking back over the recipe and can’t see where I messed up. I bought the Pomona Pectin (1 Tbls) with calcium water (1/2 teaspoon mixed with 1/2 c water, shaken) but it still isn’t setting. Hmmm…
Mary Younkin says
Hi Gwen! First things first, it can take up to 48 hours for jam to fully set. Did you by chance double the recipe? Or adjust any other ingredients? Slight changess in jam can result in it not setting. If you did follow a single batch recipe exactly, my best guess is that it didn’t boil hard enough. You CAN fix jam that didn’t set by reboiling it, however I haven’t personally tried this method using Pomona’s. But if all the other questions have been answered, this might help: https://foodinjars.com/blog/canning-101-how-to-save-runny-jam/
Peg says
I bought the one ounce pectin suggested but still not understanding the calcium water.
Peg says
I got it!!!
Angela Turnbull says
Hi this recipe is amazing. We made it without the seeds on the peppers, do you make it with the seeds or without? Thank you …
Mary Younkin says
I typically make it with the seeds, but it works nicely either way, Angela.
Jaime says
I must have missed this, but how long do you process the jars for?
Mary Younkin says
Ten minutes should do it, Jamie.
Margo says
Do you leave all seeds from peppers in the jam? Thinking that might be too hot!!
Mary Younkin says
I leave the seeds in the jam, but you can certainly remove them, Margo.
Leora says
Can you use frozen cranberries for this jam?
Mary Younkin says
You bet, Leora. I make this with frozen cranberries most of the time.