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“From the Fort Worth Star-Telegram food section. I don't make jam, but those of who like to this sounds good. They also suggest basting a ham with this, glazing steamed carrots or a roasted pork loan. Or pour over cream cheese and serve with crackers.”
READY IN:
45mins
YIELD:
5 half-pints
UNITS:
US

Ingredients Nutrition

  • 6 cups cranberries, fresh or frozen, rinsed and picked over
  • 3 cups sugar
  • 1 cup orange juice
  • 1 cup water
  • 14 cup jalapeno, minced with seeds removed
  • 1 tablespoon orange zest

Directions

  1. Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened.
  2. While jam is cooking, sterlized half-pint jars and lids according to manufacturer's directions.
  3. When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufactures's directions for processing in a hot-water bath for 5 minutes. Remove carefully and leave jars undisturbed for 12 to 24 hours.

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