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Jalapeno-Cranberry Jam


  1. Sterilize 4 pint jars and lids or 8 half pints and keep them hot.
  2. Measure 2 1/2 cups of jalapeno jelly into a large heavy pot. Add 3 cups of water and cook and stir over medium high heat until the jelly melts and the mixture comes to a boil.
  3. Add 2 quarts of washed and stemmed cranberries. When the mixture boils again, reduce heat to medium and boil gently until the cranberry skins crack.
  4. Using a slotted spoon, dip cranberries into the hot jars. Continue to boil the syrup until it thickens. Pour over the berries, leaving about 1/2 inch headspace in each jar.
  5. Seal and process in a boiling water bath for 5 minutes.

Yield: about 4 pints

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