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