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
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.