Give your turkey buns a kick. Sweet cranberry spiced with christmas and some fiery peppers.

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Name: Spiced Jalapeno Cranberry Jam
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 64
Cuisine: None
Ingredients: 4.75 cups Fresh cranberries (2 x 340g bags) chopped, then measured; 1.25 cups Jalapenos (5 medium peppers) chopped, then measured; 6 cups white sugar; 3 cups water; 1 whole Lime juice Juice from 1 whole lime; 0.5 tsp ground cinnamon; 1 tsp fresh nutmeg grated; 0.5 tsp ground allspice; 0.5 tsp ground clove; 2 tsp Fresh ginger grated; 1 splash Balsamic Vinegar; 1 pouch pectin crystals

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INGREDIENTS

4.75 cups Fresh cranberries (2 x 340g bags) ; chopped, then measured
1.25 cups Jalapenos (5 medium peppers) ; chopped, then measured
6 cups white sugar
3 cups water
1 whole Lime juice ; Juice from 1 whole lime
0.5 tsp ground cinnamon
1 tsp fresh nutmeg ; grated
0.5 tsp ground allspice
0.5 tsp ground clove
2 tsp Fresh ginger ; grated
1 splash Balsamic Vinegar
1 pouch pectin crystals

INSTRUCTIONS

This batch made a dozen 125 ml jars and one 375 ml jar of jam.

Prepare jars and lids for canning by boiling jars (and keeping them in the boiling water) and wash and dry lids.

Rinse cranberries and remove gross berries or stems.

Place cranberries in food processor and chop relatively fine. Remove to large pot.

Rinse jalapenos, remove stem, slice into roughly 4 quarters. Place peppers (including all seeds etc) in food processor and chop relatively fine. Remove to pot with berries. Seeds can be reduced or eliminated if you don't want any heat... which is crazy.

Add water to fruit (50% water to fruit volume).

Add vinegar, lime juice and spices. Bring to boil and then reduce heat and simmer for 15 minutes.

Add sugar to pot (100% sugar to fruit volume). Once sugar has dissolved bring to a full rolling boil.

Add pectin crystals.

Return pot to full rolling boil and continue boiling for 1 minute.

Remove pot from heat.

Ladle jam into prepared jars, putting on lids immediately and tightening the screw rings "finger tight" but making sure they're fairly tight or it won't seal.

If processing, put filled jars in pot with water making sure water is at least 1-2 inches over top of jars.

Cover pot and bring to gentle boil.

Process 10 min at sea level (add 10 minutes for Calgary elevation).

Remove jars from pot and set on counter to cool.

Jars should seal within a few hours. Check to make sure lid centres are down, if not, reprocess or put in fridge and use immediately. Processed jars should retain quality and safety for up to 18 months.

NOTES

This recipe is a work in progress. I made it up on the spot and will be tweaking it.

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Spiced Jalapeno Cranberry Jam

4.75 cups Fresh cranberries (2 x 340g bags) chopped, then measured
1.25 cups Jalapenos (5 medium peppers) chopped, then measured
6 cups white sugar
3 cups water
1 whole Lime juice Juice from 1 whole lime
0.5 tsp ground cinnamon
1 tsp fresh nutmeg grated
0.5 tsp ground allspice
0.5 tsp ground clove
2 tsp Fresh ginger grated
1 splash Balsamic Vinegar
1 pouch pectin crystals

This batch made a dozen 125 ml jars and one 375 ml jar of jam.
Prepare jars and lids for canning by boiling jars (and keeping them in the boiling water) and wash and dry lids. 
Rinse cranberries and remove gross berries or stems.
Place cranberries in food processor and chop relatively fine.  Remove to large pot.
Rinse jalapenos, remove stem, slice into roughly 4 quarters. Place peppers (including all seeds etc) in food processor and chop relatively fine.   Remove to pot with berries.  Seeds can be reduced or eliminated if you don't want any heat... which is crazy.
Add water to fruit (50% water to fruit volume).
Add vinegar, lime juice and spices.  Bring to boil and then reduce heat and simmer for 15 minutes.
Add sugar to pot (100% sugar to fruit volume).  Once sugar has dissolved bring to a full rolling boil.
Add pectin crystals.
Return pot to full rolling boil and continue boiling for 1 minute.
Remove pot from heat.
Ladle jam into prepared jars, putting on lids immediately and tightening the screw rings "finger tight" but making sure they're fairly tight or it won't seal.
If processing, put filled jars in pot with water making sure water is at least 1-2 inches over top of jars.
Cover pot and bring to gentle boil.
Process 10 min at sea level (add 10 minutes for Calgary elevation).
Remove jars from pot and set on counter to cool.
Jars should seal within a few hours.  Check to make sure lid centres are down, if not, reprocess or put in fridge and use immediately. Processed jars should retain quality and safety for up to 18 months.

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 64 Servings

Calories: 49
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 1.9mg		0 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 12.7g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 49

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