Description
Prep Time: 10 minutes Cook Time: 25 minutes Cooling Time: 20 minutes Total Time: 55 minutes Yield: Approximately 2½ cups Servings: About 20 (2 tablespoons each) Calories: Approximately 45 per serving, depending on the final yield
Ingredients
Here’s a breakdown of what goes into this sweet, spicy, glossy jam and why each ingredient plays an important role.
- 3 cups fresh or frozen cranberries — The star of the recipe, providing tart flavor, natural pectin for thickening, and that gorgeous jewel-red color.
- 2 medium jalapeños, finely diced and seeded for milder heat — Brings the fresh, bright heat that gives this jam its “cowboy” kick; leave a few seeds in for more spice.
- 1 cup granulated sugar — Balances the tartness of the cranberries and helps the jam thicken and develop a glossy finish.
- ½ cup apple cider vinegar — Adds tangy brightness that complements the cranberries and balances the sweetness.
- ¼ cup water — Helps the cranberries cook down evenly without scorching.
- 1 small red bell pepper, finely diced — Adds subtle sweetness, texture, and extra red color.
- 1 tablespoon fresh lime juice — Stirred in at the end for a bright, fresh finish.
- ½ teaspoon garlic powder — Adds subtle savory depth that rounds out the sweet-and-spicy flavor.
- ¼ teaspoon smoked paprika — Adds a warm, smoky undertone that fits the cowboy theme.
- ⅛ teaspoon salt — Enhances all the other flavors in the jam.
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for a thicker jam — A simple slurry that gives extra body if you prefer a thicker, more spreadable texture.
Instructions
This recipe comes together in a single saucepan with minimal hands-on effort. Here’s exactly how to make it.
Wearing gloves if desired, finely dice the jalapeños and red bell pepper. Remove the jalapeño seeds and membranes for a milder flavor, or leave a few in for extra heat.
Add the cranberries, jalapeños, red bell pepper, sugar, apple cider vinegar, water, garlic powder, smoked paprika, and salt to a medium saucepan. Stir well.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently until the sugar dissolves.
Reduce the heat to medium-low and simmer for 15–25 minutes, stirring occasionally. The cranberries will burst, the peppers will soften, and the mixture will gradually thicken. Mash some of the cranberries with the back of a spoon for a smoother texture, leaving others whole for a rustic finish.
If you prefer a thicker jam, stir together the cornstarch and cold water in a small bowl. Add the slurry to the simmering mixture and cook for another 1–2 minutes, stirring constantly. The jam will thicken further as it cools.
Remove the saucepan from the heat and stir in the fresh lime juice. Taste carefully and adjust the sweetness or heat to suit your preference.
Let the jam cool for about 15–20 minutes, then transfer it to a clean container. Allow it to cool further before covering and refrigerating.
Spoon the chilled jam over a block of cream cheese and surround it with crackers, or serve it alongside grilled chicken, pork, burgers, or a holiday cheese board.