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}
Rachel says
I can’t have bell peppers. Can i just increase the cranberries?
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.
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.
Mary Younkin says
What a fun connection, Michele. I hope you love the jam as much as we do!
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 Randee! I typically pour it very close to the top of the jar, about 1/4-inch for jam.
Lisa says
Hi,
Can I use a bag of frozen cranberries?
Thanks.
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.
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!
Mary Younkin says
15 minutes is plenty of time, Susan. Enjoy the jam!
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.)
KIM GLASGOW says
Hi Wendy. Did you make this recipe with Certo? How much did you end up using?
Marie says
How much jam will this’s recipe make?
Thanks,
Marie
Mary Younkin says
This recipe makes 3 1/2 pints, Marie.
Julia says
The recipe says the vinegar should be divided, it doesn’t mentions the division again after that. Is there a step missing or can I add all the vinegar at once? I can’t wait to make this!!
Mary Younkin says
Hi Julia, the vinegar is not divided. However, the sugar is divided and added separately.
Amie A Blanks says
Hi. I made this today but I’m a bit confused. It calls for a 1/2 teaspoon of the calcium (which is the whole packet) and then 1 TABLESPOON of the pectin….which is less than the pectin. So what do I do with the rest of the pectin? Or how can I use it? Thanks for your help. My jam looks beautiful but I’m not sure if it will jell or not using the measurements that are in the description part of the recipe. Thanks for your help.
Mary Younkin says
Hi Amie, the jam should set perfectly, if made as written in the recipe. Hang on to the leftover pectin and you’ll be able to use it next time.
Addie says
Can you double this recipe?
Mary Younkin says
Jam recipes do not always multiply nicely. I recommend making two separate batches, Addie.
Robynne Sapp says
This recipe is stellar! Best jam ever, and so easy to make. We love it with a good cheese & crackers, as well as with turkey and ham. Just made my first batch and I’m so pleased that I’m planning another batch to give as gifts.
Mary Younkin says
I am so happy to hear that you love the jam, Robynne! It makes an awesome gift.
Bette says
I doubled the recipe. Has a great flavor!
Should this be setting immediately or will it set as it cools down?
Mary Younkin says
I’m thrilled that you like the jam, Bette. It should be partially set as it cooks and will firm up a bit as it cools. Unfortunately, doubling jam recipes can often mess with the way a recipe will set. My fingers are crossed that you won’t have any issues with this batch!
Sue Johnson says
Hi. What would the measurements be using regular Ball Pectin? I have the canister so how many Tbsp would I use? Thank you.
Mary Younkin says
I don’t have that information, Sue. You’ll want to base that on another Ball pectin based recipe.
carol Scherf says
Looks amazing.
Mary Younkin says
I hope that you love the jam as much as we do, Carol.
Teresa eller says
Id like to use stevia instead of sugar. What are you thoughts
Mary Younkin says
I’ve never tried that, Teresa. I know that jam can be quite finicky though, so I am guessing that it might not set the same way.
HS says
Sounds delicious! Do you remove/discard seeds from the peppers?
Mary Younkin says
Typically, yes, so that the jam will be a little smoother, but it isn’t required.
MIRANDA says
Did I miss the part about calcium water? How do you make it?
Mary Younkin says
It’s in the recipe directions, Miranda. While the cranberry 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.
Anna says
What is calcium water?
Mary Younkin says
Calcium water is a component of Pomona’s pectin (my personal choice for this recipe.) I went into detail about it in the above post.
Bruce Baker says
I just made a triple batch of this stuff (actually a 2.67 batch, because that’s how much pectin is in a box. Eight teaspoons.) The taste is great, although it’s too mild for me. I added two habaneros and a teaspoon of cayenne, and it was still to mild. Also, it’s too drippy. Eat this at the table, not on the couch.
I should have made a test batch then a production batch with more heat, more pectin, and more cranberries. That said, this recipe is a keeper.
Mary Younkin says
I’m glad you like it, Bruce. Jam recipes can be fussy when multiplied. They can be less likely to set when the ingredient quantities are changed.