Can I use frozen cranberries instead of fresh ones?

Yes! Frozen cranberries work beautifully in this recipe. Just cook them directly from frozen — no need to thaw.

What type of peppers work best?

Jalapeños are the most common choice for a mild-to-medium heat level. If you want more spice, try serranos or habaneros.

How do I make the jam less spicy?

Remove the pepper seeds and membranes before chopping. You can also use fewer peppers or add a bit more sugar to balance the heat.

Can I can this jam for long-term storage?

Absolutely. You can process sealed jars in a boiling water bath for 10 minutes. This helps extend shelf life for up to one year.

Why is my jam too runny?

If your jam didn’t set, it likely needed a few extra minutes of simmering. Cranberries contain natural pectin, but the mixture must reduce enough to thicken.

Hot Pepper Cranberry Jam – The Best 2025 Spicy Recipe

Name: Hot Pepper Cranberry Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups fresh cranberries, rinsed; 2–3 medium jalapeño peppers, seeded for mild heat; 1 medium red bell pepper, chopped; 2 ½ cups granulated sugar; ½ cup apple cider vinegar; 2 tbsp lemon juice; ¼ cup water (optional)

Hot Pepper Cranberry Jam

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This Hot Pepper Cranberry Jam is a sweet, tangy, and spicy homemade preserve made with fresh cranberries, jalapeños, and a touch of vinegar. Perfect for cheese boards, glazes, or breakfast spreads, this vibrant jam balances tartness and heat beautifully for any occasion.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 cups (about 4 half-pint jars)
Category: Condiment, Jam
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

3 cups fresh cranberries, rinsed
2–3 medium jalapeño peppers, seeded for mild heat
1 medium red bell pepper, chopped
2 ½ cups granulated sugar
½ cup apple cider vinegar
2 tbsp lemon juice
¼ cup water (optional)

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Instructions

Finely chop the peppers and measure the cranberries. Pulse briefly in a food processor if desired for a smoother texture.
In a large saucepan, combine cranberries, peppers, sugar, vinegar, and water. Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat and simmer for 10–15 minutes until cranberries pop and the mixture thickens.
Test for set by placing a small spoonful on a chilled plate. If it wrinkles when pushed, it’s ready.
Pour hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal, and cool completely.
Store in a cool, dark place or refrigerate after opening.

Notes

For a milder jam, remove all pepper seeds and membranes before cooking.
Frozen cranberries can be used directly—no need to thaw.
Simmer longer for thicker jam consistency.
Use a heavy-bottomed pan to prevent scorching.
Jam pairs perfectly with cheese, poultry, and breakfast pastries.

Find it online: https://recipeshots.com/hot-pepper-cranberry-jam-parties-recipe/