Hot Chile Cranberry Jam
Spicy cranberry jam with Carolina Reaper or milder chiles. Tips for handling hot peppers, safe blending, and canning options.
Chile-heads will love this! All others, approach with caution. Try it out on a cracker with some cream cheese or goat cheese first so you can plan your next move.
Submitted by: Louise from 37 Cooks
Yield: Approximately 40 ounces of jam
- This recipe blends 2 lb fresh cranberries with one very hot chile for an intense sweet-heat jam—remove seeds and membranes to reduce heat.
- Handle hot peppers with gloves, ventilate your kitchen, and blend hot jam carefully or use an immersion blender to avoid splatter.
- You can preserve the jam by processing jars in a boiling water bath or pressure canner. Follow reliable canning guidelines for times and headspace.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
How hot will this jam be?
Very hot if you use a Carolina Reaper or ghost pepper. Removing seeds lowers heat but the pepper walls still contain capsaicin. To make it milder, use only part of the pepper, remove the ribs and membranes too, or switch to a milder chile.
Can I use a different pepper if I do not want extreme heat?
Yes. Use jalapeño or poblano for mild heat, serrano for medium, or habanero for high but not Reaper-level heat. Adjust the number of peppers to taste and start with less, then add more next batch if needed.
Do I need special safety steps when handling hot chiles?
Yes. Wear disposable gloves, avoid touching your face or eyes, work in a well ventilated kitchen, and wash utensils and hands thoroughly after. Consider eye protection and open windows or use a fan to reduce fumes.
What is the safest way to blend hot, freshly cooked jam?
Let the jam cool a bit, then blend in small batches. Vent the blender lid and cover it with a towel to prevent steam bursts, or use an immersion blender directly in the pot for less risk of splatter. Always open blender lids away from your face.
Can I safely can this jam at home?
Yes, if you follow tested canning procedures. The recipe recommends processing jars in a boiling water bath or pressure canner. Use sterilized jars, leave proper headspace, wipe rims, and follow USDA or local extension service guidelines for processing times and altitude adjustments.
How long will the jam keep and how should I store it?
Properly sealed, processed jars stored in a cool dark place are best used within one year. Refrigerate after opening and use within a few months. Unprocessed jam kept refrigerated should be used within 2 to 3 weeks.
Can I make a low sugar or sugar free version?
Sugar affects texture and preservation. For low sugar use a tested low-sugar pectin recipe or commercial no-sugar pectin and follow those instructions. If you reduce sugar without using proper pectin, store the jam in the refrigerator and use it quickly rather than canning.
How can I serve Hot Chile Cranberry Jam?
Serve it on crackers with cream cheese or goat cheese, as a glaze for roast pork, chicken, or ham, with turkey, on sandwiches, or stirred into yogurt. A little goes a long way because of the heat.
How hot will this jam be?
Very hot if you use a Carolina Reaper or ghost pepper. Removing seeds lowers heat but the pepper walls still contain capsaicin. To make it milder, use only part of the pepper, remove the ribs and membranes too, or switch to a milder chile.
Can I use a different pepper if I do not want extreme heat?
Yes. Use jalapeño or poblano for mild heat, serrano for medium, or habanero for high but not Reaper-level heat. Adjust the number of peppers to taste and start with less, then add more next batch if needed.
Do I need special safety steps when handling hot chiles?
Yes. Wear disposable gloves, avoid touching your face or eyes, work in a well ventilated kitchen, and wash utensils and hands thoroughly after. Consider eye protection and open windows or use a fan to reduce fumes.
What is the safest way to blend hot, freshly cooked jam?
Let the jam cool a bit, then blend in small batches. Vent the blender lid and cover it with a towel to prevent steam bursts, or use an immersion blender directly in the pot for less risk of splatter. Always open blender lids away from your face.
Can I safely can this jam at home?
Yes, if you follow tested canning procedures. The recipe recommends processing jars in a boiling water bath or pressure canner. Use sterilized jars, leave proper headspace, wipe rims, and follow USDA or local extension service guidelines for processing times and altitude adjustments.
How long will the jam keep and how should I store it?
Properly sealed, processed jars stored in a cool dark place are best used within one year. Refrigerate after opening and use within a few months. Unprocessed jam kept refrigerated should be used within 2 to 3 weeks.
Can I make a low sugar or sugar free version?
Sugar affects texture and preservation. For low sugar use a tested low-sugar pectin recipe or commercial no-sugar pectin and follow those instructions. If you reduce sugar without using proper pectin, store the jam in the refrigerator and use it quickly rather than canning.
How can I serve Hot Chile Cranberry Jam?
Serve it on crackers with cream cheese or goat cheese, as a glaze for roast pork, chicken, or ham, with turkey, on sandwiches, or stirred into yogurt. A little goes a long way because of the heat.
My wife just loved it, second batch I put a whole HUGE pepper with seeds and was thinking I could go with 2 HUGE peppers.
Great recipe.