Need a show-stopping appetizer for your next get-together? Look no further than this delicious Cranberry Jalapeño jelly cream cheese appetizer creation. This is a game changer and your taste buds will thank you. This Cranberry Jalapeño Jam is made from spicy jalapeños and cranberries and it’s perfect for holiday gatherings. Bring a burst of flavor to your appetizer selection with this cranberry pepper jelly in your pantry this season.
If you are looking for a simple way to entertain this year we have a suggestion for you. You can serve this Cranberry Jalapeño Jam over cream cheese alongside gourmet crackers for holiday parties. These jars of jam are made ahead of time and you can keep them in your pantry for a quick appetizer.
We don’t know about you but the holidays are a rushed time of the year for us, we are caught up in a whirlwind of attending and hosting parties, having friends drop over and enjoying family dinners.
It’s also the time of the year when it’s so important to make moments into special memories and to make each event special, but these goals come with a price such as stress.
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We do have a little solution for you today that should help relieve some of that pressure and hopefully take away a great part of the stress when you might need a quick appetizer or a dish to take to a family dinner. This Cranberry Jalapeño Jam recipe makes 4 jelly jars (1/2 pints) of spicy cranberry pepper jelly. It should get you through the holidays in style since each jar is enough to make two Jalapeño jelly cream cheese appetizer plates.
How to Serve this Cranberry Jalapeño Jam:
Serve by spooning this jelly over an 8oz block of cream cheese and garnish with gourmet crackers. Just by keeping a few blocks of cream cheese in the fridge, you will always be ready. It’s perfect for an impressive appetizer for drinks with friends, or a great addition for a potluck party or just watching holiday movies with the family.
If you have never made jam, no stress there either, I promise, “pinky promise”. The whole secret is grabbing a box of pectin (Sure-Jell) when you are picking up your cranberries, jalapeños, and limes. Then you can follow a few simple steps and you will have jam in no time.
How to make Cranberry Jalapeño Jam:
Ingredients:
- 3 cups whole fresh cranberries (12 ounce bag)
- 4 Fresh Jalapeños, seeded and chopped
- 1 Lime, juiced
- ½ cup apple cider vinegar
- ½ cup water
- 1 package powdered pectin, we used Sure-Jell
- 2 cups sugar
Equipment Needed:
- Cutting Board
- Sharp paring knife
- 4 – ½ pint jelly jars
- Large pot
- Water Bath Canning Pot
How to make spicy Jalapeño Cranberry Jam
You don’t have to do much chopping either, only the jalapeños.
Leave the cranberries whole and add them into a pot along with the chopped jalapeños and limes. Then boil them in apple cider vinegar and water. And follow the steps below and you will have this awesome appetizer ready in no time.
Directions:
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Prepare 4 (1/2 pint) jelly jars with their lids by placing them in boiling water and allow to simmer while making the jam.
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Add cranberries, jalapeños, lime juice apple cider vinegar, and water in a medium saucepan bring to a boil
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Continue to boil until cranberries burst
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As the cranberries are cooking, crush with a potato masher and continue to boil
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Add pectin and bring to rolling boil
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Add sugar and bring back to a full rolling boil, boil for 2 minutes and remove from heat
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Ladle into prepared 1/2 pint mason jars (jars and lids that have been simmering in boiling water for at least 10 minutes)
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Wipe jar rims and cover with two-piece lids. Process jars in a hot water bath in canner pot for 10 minutes. Remove and allow to cool completely. After jars are cool, check seals to make sure they are sealed (as per instructions in pectin box)
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To serve, spoon jelly over an 8oz block of cream cheese and serve with gourmet crackers.
Bring a burst of flavor to your appetizer selection with this cranberry dish. Your guests won’t be able to resist! You can store this gorgeous cranberry jalapeño jam in your pantry. Then serve it over a block of cream cheese to make the best jalapeño jelly cream cheese appetizer. Ok, this cranberry pepper jelly will not magically appear. But with these few additional steps, your family and guests will believe it did.
Other Appetizers you might enjoy:
Click HERE to save this Cranberry Jalapeño Jam Recipe to Pinterest
Cranberry Jalapeño Jam
Jam made from fresh cranberries and jalapenos to serve over cream cheese as an appetizer
Servings: 20
Calories: 88kcal
Equipment
- 4 ½ pint jelly jars
- Cutting Board
Ingredients
- 3 cups whole fresh cranberries 12oz bag
- 4 Jalapeños seeded and chopped
- 1 lime juiced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 package powdered pectin such as Sure-Jell
- 2 cups sugar
Instructions
- Prepare 4 (1/2 pint) jelly jars with their lids by placing them in boiling water and allow to simmer while making the jam.
- Add cranberries, jalapeños, lime juice apple cider vinegar, and water in a medium saucepan bring to a boil
- Continue to boil until cranberries burst
- As the cranberries are cooking, crush with a potato masher and continue to boil
- Add pectin and bring to rolling boil
- Add sugar and bring back to a full rolling boil, boil for 2 minutes and remove from heat
- Ladle into prepared 1/2 pint mason jars (jars and lids that have been simmering in boiling water for at least 10 minutes)
- Wipe jar rims and cover with two-piece lids. Process jars in a hot water bath in canner pot for 10 minutes. Remove and allow to cool completely. After jars are cool, check seals to make sure they are sealed (as per instructions in pectin box)
- To serve, spoon jelly over an 8oz block of cream cheese and serve with gourmet crackers.
Notes
This Cranberry Jalapeno Jam recipe makes four jelly jars (1/2 pints) of spicy jalapeno jam.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 21g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg
Emily
Wednesday 20th of November 2024
How long are these good in the fridge for?
Evelyn Osborn
Wednesday 20th of November 2024
Since we processed/canned them in a Water Bath they are shelf staple for up to a year. But after opening they should be refrigerated and used within 6 months.
Judy
Thursday 20th of June 2024
I used 5 jalapenos and made no other adjustments. Absolutely addicting!
Carol
Thursday 16th of November 2023
Could you reduce the amount of vinegar and could you reduce the amount of pectin?
Evelyn
Saturday 18th of November 2023
I don't know, I have never tried it. Can I ask why you would like to reduce the vinegar and pectin?
Brittany
Friday 10th of November 2023
I absolutely love this jam! My family always enjoys a cranberry jalapeño salsa for thanksgiving, so this is the perfect thing to make for them. I do have one question: could I substitute white vinegar for the apple cider vinegar? I’m not too partial to the taste of apple cider vinegar, so I’m wondering if that change would throw the entire recipe off. Thanks!
Evelyn
Saturday 11th of November 2023
Substituting vinegars just might throw the taste off. The reason we add apple cider vinegar to this jam is because peppers are low in acid and acid is needed to react with the pectin and sugar to help the jelly set. Second, the acid in the vinegar makes the jelly safe when it is canned and kept for a long time.
Sue
Friday 4th of August 2023
I have wild cranberries on my property that I pick every fall. They are smaller in size than store bought so will I need too adjust the recipe by adding more cranberries? And can this jam be made with my frozen wild cranberries?
Evelyn
Saturday 5th of August 2023
I have never cooked with wild cranberries, how lucky you are! But I'm sure the weight would be the same, instead of measuring, weigh your cranberries according to the recipe. Yes, I have used frozen cranberries in this recipe but never wild ones.