Turn up the heat with this sweet and spicy jam recipe. Try it for a snack, or open a jar for an appetizer with cheese and crackers.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium heavy saucepan combine cranberry juice, vinegar, and the serrano peppers. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Strain mixture through a fine-mesh sieve set in a medium bowl; discard peppers. Measure 2 cups liquid.

  • In a 5- to 6-quart heavy pot combine the 2 cups strained liquid and the sugar. Bring to boiling over medium heat, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

  • Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Up the Heat

For a hotter jelly, stir in serrano chile pepper slices with the pectin. Evenly divide the pepper slices among the jars.

Nutrition Facts

52 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium. 3 mg potassium; 13 g carbohydrates; 0 g fiber; 13 g sugar; 0 g protein; 0 g trans fatty acid; 1 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;