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Spicy Cranberry Jam


When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, November 1997


  • 1 1/2 pounds (about 7 cups) cranberries
  • 2 cups sugar
  • 1 jalapeno pepper, finely julienned


  1. Rinse and drain cranberries. Bring 1 1/2 cups water to a boil in a medium saucepan. Add cranberries, sugar, and jalapeno; simmer until skins pop and mixture thickens, about 15 minutes. Transfer to metal bowl to cool. Refrigerate in an airtight container for up to 2 weeks.

Cook's Notes

This recipe will fill 4 one-cup jars or 2 two-cup jars. For a longer shelf life, process the jam in canning jars according to the manufacturer's instructions.

Reviews Add a comment

  • imnotmartha
    7 NOV, 2007
    Spread on brie, wrap in Phyllo, bake!! So beautiful and tasty too!!