Spicy Cranberry Jam
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.
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