Ingredients

The following ingredients have 4 Servings
  • 2 cups ripe cranberries
  • 2 cups jalapeno peppers (chopped (about 6-8 average size jalapeno peppers))
  • 2 cups apple cider vinegar
  • 1 cup water
  • 6 cups sugar (You can get away with 4 cups)
  • 6 ounces liquid pectin ((2 pouches))

Instruction

  • Add cranberries, jalapenos, vinegar and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
  • Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out. You should have about 2.5 cups of liquid at this point.
  • Toss away the solids and add the liquid back into the pot.
  • Add sugar and swirl to incorporate.
  • Add pectin and boil for 2 minutes.
  • Cool and ladle into jars. Should fill about eight 8-ounce jars.
  • Cover and refrigerate, then let the jam set overnight.