Jalapeno Cranberry Jam Recipe (2024)

FAQs

What goes well with jalapeno jam? ›

Serve as a dip for shrimp, French fries, onion rings, or chicken fingers. Spoon onto warm cornbread or muffins. Spread bagels with cream cheese; add a spoonful as a delicious topper.

Combine diced peppers, sugar, vinegar, lime juice, and salt in a large, deep pot. Bring to a boil, reduce heat, but maintain boil for 10 minutes. Stir in liquid pectin and boil for another minute. Remove from heat and cool for 5 minutes.

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Remove from heat. Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools.

Manchego and Ja-Ha

Our most straightforward pepper jelly, Ja-Ha, is our pick for this cheese. The tartness of the red bell pepper, along with the bite of the jalapeño and habanero peppers contrasts with the dense richness and saltiness of the Manchego. A perfect bite in our opinion.

Jalapeño and Strawberry

The tartness of the strawberry highlights the jalapeño's natural sugars perfectly, and also helps counterbalance the spice, bringing out this distinctive, bell pepper-like flavor.

The ideal storage time for unopened jams, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

The act of canning doesn't preserve food forever. But you can often get 18 months to two years out of your higher sugar products like jams and fruit canned in syrup. As long as the seal is good and the lid seems properly concave, your product should be just fine.

Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. Chilies, onions, carrots, cauliflower are pickled with the jalapeños. My mother used to buy jars of escabeche when I was a child. The chilies can be cut up and used for many dishes. Elise Bauer.

The sugar in the syrup helps the mixture thicken. It could also be because you haven't cooked the mixture long enough. The cranberries need to cook long enough to burst so that they release plenty of pectin which is a thickener naturally found in cranberries.

What takes the bitterness out of cranberry sauce? ›

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

And deep down, they are not so different after all: Whole cranberry sauce indeed involves whole berries. Jellied cranberry sauce goes through much the same process, but it is heavily strained, removing elements of nature — skin, seeds — that would impede its perfect silken texture.

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Cranberries are naturally rich in pectin, so they gel easily under the right conditions. The ingredient proportions and cooking time determine whether you end up with a sauce that's too runny, a sauce that's perfectly thickened, or a gel that's firm enough to cut with a knife.

These jalapeño poppers are pretty versatile — you can serve them with just about anything. They pair perfectly with other classic appetizers like nachos, chicken wings, or any kind of dip.

I like to put fresh jalapeños on pizza, on burgers and in my bowls of pho. Chop them up and bake them into a loaf of cornbread or sweet corn pones (a cornbread pancake). Or you could pickle them, along with some red onion wedges and carrot slices, and add them anywhere you want a little heat.

As Rebecca Lindamood described in Not Your Mama's Canning Book, "There aren't words that exist to describe how addictive these little savory, sweet, spicy, crunchy, garlicky pickled jalapeño rounds are. Put them on sandwiches, tacos, rice, or bake them into cornbread.