Hot Pepper Cranberry Jam

Sweet, Spicy, and Tangy — The Perfect Holiday (or Anytime!) Condiment

If you’re looking for a condiment that’s sweet, spicy, tart, and totally addictive, this Hot Pepper Cranberry Jam is about to become your new favorite recipe.

This jam strikes the perfect balance between the tartness of cranberries, the sweetness of sugar, and the kick of fresh hot peppers — creating a versatile spread that pairs beautifully with cheese, meats, or even your morning toast. It’s vibrant, jewel-red, and bursting with flavor, making it not just delicious but also a stunning addition to your holiday table.

Whether you’re gifting homemade preserves for Christmas, topping a wheel of baked brie, or adding flair to a charcuterie board, this jam brings the perfect combination of heat and sweetness to any occasion.

Let’s dive into the full recipe — complete with tips for perfect texture, canning advice, and creative serving ideas!

Ingredients You’ll Need

4 cups fresh cranberries (or frozen, thawed)
2–3 hot peppers, finely chopped (jalapeños for mild heat, serrano for spicier)
1 cup apple cider vinegar
¼ cup lemon juice (freshly squeezed for best flavor)
4 cups granulated sugar
1 pouch (3 oz) liquid pectin
Tip: Adjust the number of peppers depending on your spice tolerance. Removing the seeds and membranes will make the jam milder, while leaving them in adds more heat.

Step-by-Step Instructions

1. Prepare the Ingredients

Rinse the cranberries thoroughly and set them aside.
Finely chop the hot peppers — wear gloves if you’re sensitive to spice! You can deseed them for a mild jam or keep the seeds for a fiery kick.

Pro Tip: Mix pepper varieties for a more complex heat — try combining jalapeño with a small red chili or habanero for a fruity burn.

2. Cook the Cranberries and Peppers

In a large, heavy-bottomed pot, combine the cranberries, chopped peppers, apple cider vinegar, and lemon juice.

Bring the mixture to a rolling boil over medium heat, stirring occasionally. As it heats, the cranberries will begin to pop and release their juices — this is when the magic starts!

Cook for 10–12 minutes, until most cranberries have burst and the mixture begins to thicken slightly.

3. Add the Sugar

Gradually stir in the sugar, one cup at a time, ensuring it dissolves completely before adding more. Continue stirring constantly as the mixture returns to a gentle boil.

Cook for another 10–15 minutes, allowing the jam to thicken further. You’ll notice the color becoming deep ruby red and glossy.

Test for Doneness: Drop a small spoonful of jam onto a chilled plate — if it wrinkles slightly when pushed with your finger, it’s ready!

4. Add the Pectin

Once the jam reaches the desired consistency, stir in the liquid pectin. Bring the mixture back to a full rolling boil for 1–2 minutes, then remove from heat immediately.

Skim off any foam that rises to the surface for a clearer jam.

5. Fill and Seal the Jars

Using sterilized jars (half-pint or pint-sized work best), ladle the hot jam carefully into each jar, leaving ¼ inch of headspace at the top.

Wipe the rims with a clean, damp cloth to remove any sticky residue. Place lids and rings on each jar and tighten gently — not too tight!

6. Process in a Water Bath

Place the filled jars into a boiling water canner or large pot with a rack. Make sure the jars are completely submerged, with at least 1 inch of water above the lids.

Process for 10 minutes (start timing once the water returns to a full boil).

After processing, carefully remove the jars and let them cool on a towel-lined surface. Do not disturb them for at least 12 hours.

You’ll hear the satisfying “pop” of the lids sealing — a sure sign your jam is perfectly preserved!

7. Check the Seal and Store

Once completely cooled, check the lids by pressing the center — they should not flex up and down.

Label your jars with the date and store them in a cool, dark place for up to 1 year. Opened jars should be refrigerated and used within 3–4 weeks.

Serving Suggestions

This Hot Pepper Cranberry Jam is incredibly versatile — here are a few delicious ways to enjoy it:

With cheese and crackers: Serve alongside cream cheese, brie, or sharp cheddar for an easy appetizer.
Glazed meats: Brush over roasted chicken, pork tenderloin, or grilled salmon during the last few minutes of cooking.
Sandwich spread: Add a layer to turkey, ham, or grilled cheese sandwiches for a tangy kick.
Breakfast topping: Spread on toast, bagels, or English muffins with cream cheese.
Charcuterie boards: A festive touch that adds color and flavor to any spread.
Try spooning it over warm baked brie and serving with toasted baguette slices — it’s guaranteed to impress guests!

Storage and Preservation Tips

Shelf life: Up to 1 year when sealed properly.
Refrigerate after opening: Consume within 3–4 weeks.
Freezing option: Pour into freezer-safe containers (leaving ½ inch headspace) and freeze for up to 6 months. Thaw in the refrigerator before use.

Recipe Tips for Success

Use fresh cranberries when possible — they have the best tart flavor and natural pectin.
Don’t overcook after adding pectin; boiling too long can break down its setting power.
Sterilize your jars properly to ensure long shelf life and prevent spoilage.
Taste before jarring — if it’s too spicy, add a touch more sugar or vinegar to balance.

Variations and Add-Ins

Smoky flavor: Add a pinch of smoked paprika or chipotle powder.
Citrus twist: Stir in orange zest for a fruity brightness.
Herbal note: Add a teaspoon of finely chopped rosemary or thyme for a gourmet touch.
Extra heat: Mix in a diced habanero for a fiery jam that spice lovers will adore.

Frequently Asked Questions

Q: Can I use frozen cranberries?
A: Yes! Just thaw them first and drain any excess liquid before cooking.

Q: My jam didn’t set properly. What can I do?
A: You can reheat it with another tablespoon of pectin and boil for 1–2 minutes again.

Q: Can I make this sugar-free?
A: Traditional pectin needs sugar to set, but you can use a low-sugar pectin and sweeten with honey or a sugar substitute if desired.

Q: Is this jam spicy?
A: It depends on your peppers and whether you include the seeds! You can easily control the heat to your preference.

Why You’ll Love This Recipe

Sweet and spicy harmony — a perfect balance of flavors in every bite.
Festive and vibrant — looks gorgeous in glass jars for gifting.
Easy to make and preserve — perfect for beginners in canning.
Pairs with everything — from cheese boards to glazes and sandwiches.

Perfect for Gifting

Hot Pepper Cranberry Jam makes a beautiful homemade gift during the holidays. Pour it into small mason jars, tie with rustic twine and a tag that says “Made with Love” — it’s thoughtful, unique, and absolutely delicious.

Final Thoughts

This Hot Pepper Cranberry Jam captures everything we love about homemade preserves — vibrant color, bold flavor, and that irresistible mix of sweet, spicy, and tangy.

It’s the kind of recipe that turns ordinary meals into something special. Serve it during the holidays, keep a jar for cozy mornings, or gift it to friends — one taste, and everyone will ask for your secret recipe!