Submitted by: Louise from 37 Cooks,
Yield: Approximately 40 ounces of jam
Snip stem from chile pepper with the tip of scissor. Slice pepper in half vertically, carefully discard seeds (they can be snipped out with a scissor). Place a 1 cup measure with 1/4 cup water into microwave. Heat until boiling (around 1 minute.) Remove from microwave and place chile pepper in water. Cover with plastic wrap and steep 15 minutes.
Meanwhile, wash and pick over cranberries, discarding stems and any soft berries. Place berries and sugar into a large heavy saucepan. Turn heat to medium high.
Pour the water used to steep the pepper into the jam pot. Chop the pepper as finely as humanly possible and add to jam pot. Add cinnamon stick to jam pot.
Cook jam around 15 minutes until the sugar is dissolved and most of the berries have burst. Remove cinnamon stick. Turn off heat and allow to cool slightly. Carefully blend 3/4 of the mixture in a blender until smooth, then return mixture to jam pot. Stir well, cook another 2 minutes.
Ladle into sterilized jars and process in boiling water bath or pressure canner.
Wear gloves when chopping handling hot chile peppers. Make sure your kitchen is well ventilated too!