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.