Sunday, November 23, 2008

Cranberry Jalapeno Jam (Or, What To Do in a Cold Kitchen)

The house was still and bitterly cold Saturday. I made Cranberry Jalapeno Jam. It seemed the only thing to warm up the kitchen. It seemed the only thing to get me in the Thanksgiving spirit. It turned out to be just the thing.


CRANBERRY JALAPENO JAM

1 ½ cups water
7 cups fresh cranberries
2 cups sugar
1 jalapeno, finely diced
1 t. fennel seeds (optional)

Add water to heavy-bottomed pot. Bring to boil and add cranberries, sugar and jalapeno. Simmer for 15 minutes, or until cranberry skins burst and mixture thickens. Ladle into sterilized jars (whichever size you prefer). Run skewer or wooden spoon handle up sides of filled jars to release air. Wipe clean and seal. Process in water bath for 10 minutes. (If you don't want to process, or if jars don't seal properly, store in airtight container in refrigerator and eat within 2 weeks.)

Cool upside down, then invert and check for good seal. Jam keeps about a year in cool, dry place.

Here's why I love this jam: it's ridiculously simple. It's beautiful. And if you can handle the jalapeno, it goes on everything. Eat it with Thanksgiving dinner. Serve it up on turkey sandwiches. It's great over cream cheese with crackers for simple party food. It sings on bagels, toast and English muffins. And alongside roast beef, pork loin, chicken or lamb? Forget about it.

Can you believe Thanksgiving is this week?

Me neither. Me neither.

10 comments:

GirlonTour said...

Delicious! Aussies don't celebrate Thanksgiving but you are giving me a reason to want to. Lucky I live with a million Americans in the middle east who I can perhaps smuggle into one of their celebrations...only if armed with one of these recipes!

:D

GardenPinkie said...

Wow! Sounds amazing. I'm no chef, but I might give this a whirl! I'm making peanut butter bon bons because my sis in law says I can. We shall see. Thanks for the idea.

Anna said...

That's how I warm up the house, too! Put on the oven. Then figure out something to put in or on it. I have nothing to bake this morning, so have put on some pulses to boil! It is a more productive use of gas than simply lighting the heating, right? Have a happy Thanksgiving, Brin! X

Anna said...

P.S. I have already started on my first bottle of your beautiful Cranberry Glogg - it's lovely with fresh cranberries smushed in and topped with a little bit of real lemonade! I know I am not supposed to be drinking it yet, but the jar cracked, honest!

Kristie said...

Your jam sounds delicious! I love making fresh cranberry relish. I'm not much for putting orange rind in it...I use fresh cranberries, dried cherries, sugar, and water. So easy and so good.

Also wanted to let you (and everyone that reads your blog) that I received my apron toolbelt a little while ago and it is adorable!! Girls, if you haven't ordered one yet, you really should. I plan on ordering several more!

Terri and Bob said...

I wish we were neighbors. I would sneak over and grab a taste. I think this sounds heavenly. I found cranberry horseradish the other day at the grocery store and was in heaven!

Sue@CountryPleasures said...

Now, I make alot of jams and jellies and my Christmas jam is mostly Cranberries but I never thought of add the hottness to it? Probably like a chutney, maybe? Interesting.....

live_laugh_love said...

Thanks for the recipe. Made several jars this evening. Turned out great! Tastes so yummy. Will make great gifts for Christmas.

Anonymous said...

One jalepeno is so not enough...I did 5 nd it still wsnt very spicey...it needs 7 or more.

Peris said...

how many jars does this make? Thanks....