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}
Margaret Austin says
Hello Mary
This pepper jelly is excellent …definitely 4 forks. I use it as a gift to my favourite people and it is well received and anticipated. Just finished making a triple batch and the lids are popping as I type.
Thanks so very much.
Have a wonderful holiday season.
Mary Younkin says
I’m so happy to hear this, Margaret!
THERESA says
I love this recipe!!! I haven’t made any preserves for over 40 years. Thanks for making it as simple as possible💜
. 🤶🏻This is going to be in my Christmas goody baskets for our family, this year!! 🎄
Mary Younkin says
I’m so happy to hear this, Theresa!
Peg says
Still trying to figure out the pectin. Am I missing something? I thought the reason for using this pectin was to use less sugar but see cranberry pepper has a lot. Is reason for using Pomona’s just have the option to reduce the sugar in other recipes ? Thanks so much.
Pat says
I bought all the ingredients for this jam (jars etc)but unfortunately didn’t read all the way to the end where it says “process in a water bath”. I have never canned before so I don’t have a water bath. Is there any substitute for a water bath? Or a recipe for freezer jam?
Mary Younkin says
Pat, you can simply put the jam in the freezer until ready to use it. It will keep nicely in sealed (unopened) jars in the fridge for up to a month as well.
Jeni says
I use my stock pot. As long as you have enough room at the top so the jars are covered with a couple inches of water, you can pretty much use any pot for a water bath. Mine isn’t as large around as most canners so I have to do them in batches, but they still work just fine.
Nicole says
Hello,
I was wondering how much pectin I would need if I was using a common brand, such as no sugar needed sure jell? I’m having a hard time finding the Pomona’s near me, but really want to make this for Christmas!
Thank you!
Nicole
Mary Younkin says
A few people have noted in the comments that they were able to use alternate pectins without any issues, Nicole. I’ve never done that myself, so I can’t speak to any other pectins.
Linda says
Can I make this with whole cranberry sauce, I have tons! Change sugar ratio? Thank you!!
Mary Younkin says
Unfortunately, that will not work, Linda.
Laurie Marsicek says
Made a batch this fall and it was such a hit, ran out fast. So made a double batch this time, recipe is amazing.
Mary Younkin says
I’m so happy to hear that you love the jam, Laurie!
Patti says
So I have only used Bernardin or certo pectin liquid and or powder types, has anyone used them as I have been unable to find the calcium and Pamona’s but would love to try this
Mary Younkin says
I’ve heard from several people this holiday season that sure-jell and certo both worked nicely in this recipe, Patti. (If you’re using either of those, you won’t need the calcium water.)
Carolyn Briney says
Im confused about the calcium water, I have the Pomonas Pectin do I need the calcium water with it?
Mary Younkin says
Hi Carolyn, the calcium water is part of the Pomonas package. You simply need to add water to the calcium packet.
Jeni says
Hi1
First time visitor, specifically for this recipe 🙂 When I’ve used Pomona’s my jam/jelly always turns out pasty and curd-like, definitely not clear and jelled like yours shows here. I definitely don’t like the texture. So what am I doing wrong that this his happening, any ideas?
Do you have a recipe for the jam using regular pectin?
Mary Younkin says
I’ve heard from readers that have successfully made this with both sure-jell and certo pectins. However, I have only made it with Pomona’s and it turns out clear every time.
jodi kinney says
This looks amazing:). But what is calcium water?
Mary Younkin says
The calcium water is part of the Pomona’s pectin, Jodi.
ISLA J. DANE says
I’ve never made jams/jellies before, but this recipe makes me want to try.
How many jars are needed for this sized recipe?
Can the sugar be reduced or will that ruin the consistency of the jam?
Can you recommend a good site with instructions on water baths for beginners?
Thank you! I look forward to trying this out!
Isla
Mary Younkin says
Hi Isla, I’m so glad you like the jam. You’ll need approximately (7) 1/2 pint jars. The sugar can not be reduced without affecting the final result. The sugar in most jam fruit preserves is not usually adjustable. Here’s a site with instructions on using a water bath: https://www.freshpreserving.com/waterbath-canning.html Happy canning!
JC Busch says
Hi!
I make Habanero Gold jelly whenever my habs are ripe. We love it with cream cheese or brie on water crackers.
My question is:
Can I substitute my habs for part or all (they are super hot this year) of the japs?
The combination of cranberries with the HOT fruitiness of fresh ripe habaneros sounds delectable.
I’m thinking about 1/8 to 1/4 cup of my red habaneros then use some of my my green pabalmos for the serranos and the rest of the japs, and ripe red Italian peppers (no heat) for the bells.
What do you think?
My Habanero Gold calls for liquid pectin, and I’d never even heard of Pamano’s until I read your recipe.
I’m hoping this will be another wonderful spread for crackers, and take the place of the cranberry sauce/relish we make to go with Turkey every year, and also help use up my bounty of habaneros!
Hmm, or maybe Habanero Blue, with some of my frozen blueberries. (I have a freezer full of cranberries & blueberries right now that need to be used up before hunting season!
Thanks a Bunch!
JC
Mary Younkin says
All of those peppers will work great in the jam! I hope that you love it.
Terri says
Do you keep all the seeds or only some?
Mary Younkin says
I leave the seeds in the jam, but it will work either way, Terri.
Marie says
How long do you process in water bath?
Mary Younkin says
Ten minutes should be fine, Marie.
Jayanthi says
This Jam turned out to be super delicious. Thank you for the wonderful recipe!
Mary Younkin says
I’m thrilled that you like the jam, Jayanthi!
Kim Drolshagen says
Can you use frozen cranberries?
Mary Younkin says
Yes, I often do that, Kim.
June says
Can I use another brand of pectin? I buy it by the pound and all of my recipes call for 1/3 cup. Does that sound about right for this recipe? I notice the amount of sugar, fruit and yield are about the same as most of my recipes.
Mary Younkin says
If the amounts are comparable to other recipes you’ve made, June, it should work the same way.
Carmen Edwards says
I made this using 3oz of liquid pectin….I couldn’t find the calcium water locally. It came out great.
Mine made 8 4oz jars.
Great recipe.
Mary Younkin says
I’m thrilled that you love the jam, Carmen!
Darlene Koss says
My husband is diabetic. How can I reduce sugar or use a substitute in this recipe without changing the taste?
Mary Younkin says
I’m unfamiliar with sugar free jam making, Darlene. I don’t know what might work best in this recipe.
Darlene Koss says
🙏 thanks
Mary Younkin says
You’re welcome!
Joan says
You can use Truvia as a substitute. It measures the same as sugar.
Mary Younkin says
That’s good to know, Joan.
Vonnie Bunce says
I made some blueberry jam this summer and wanted to cut back on sugar so I used half sugar and half Stevia? I haven’t tasted it cold but warm it was delicious. You could experiment with less sugar ad more Stevia to find what you like best or try all Stevia. Hope it works out.
Cheri says
Hi Mary. I just made two batches of this amazing jam and already have family begging for more! I’ve used up my freezer stash of fresh cranberries but have a giant bag of dried cranberries. Do you think the dried berries can be used in this recipe? Thanks for the great recipe!
Mary Younkin says
Unfortunately, dried cranberries will not burst and release their juices to give the jam that awesome tart flavor, Cheri. (They completely lose their juices in the dehydrating process.)
Mary Younkin says
I’m thrilled that you love the jam though, Cheri!