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Spicy Cranberry Jam

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    Martha Stewart Living, November 1997
    • Yield Makes 1 quart
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    Ingredients

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

    Directions

    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.

    Recipe Reviews

    Reviews (1)

    • imnotmartha
      7 Nov, 2007

      Spread on brie, wrap in Phyllo, bake!!

      So beautiful and tasty too!!

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