Jalopena Cowboy Jam
Jalopena Cowboy Jam
Jalopena Cowboy Jam Ingredients
• 12 oz fresh or frozen cranberries
• 4 jalapeños, 2 finely chopped and 2 thinly sliced
• 1 1/2 cups granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon orange juice
• 1/2 teaspoon ground ginger
👩🍳 Directions
1️⃣ Place a small plate in the freezer. Combine the sugar, vinegar, water, orange juice, and ginger in a wide heavy saucepan.
2️⃣ Warm over medium heat, stirring frequently, until the sugar dissolves. Bring to a gentle boil, add all the jalapeños, and simmer for 5 minutes.
3️⃣ Stir in the cranberries. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes, stirring frequently, until the berries burst and the mixture begins to thicken.
4️⃣ Lightly mash some of the cranberries, leaving small pieces and jalapeño slices throughout the jam.
5️⃣ Spoon a little jam onto the chilled plate and wait 1 minute. It should hold a soft mound without thin liquid pooling around it. If runny, simmer for another 3-5 minutes and test again.
6️⃣ Transfer to shallow heatproof containers and cool briefly. Refrigerate within 2 hours of cooking, then chill for at least 4 hours before serving. This is a refrigerator jam, not a shelf-stable canning recipe.
⏰ Prep Time: 15 minutes
🔥 Cook Time: 25-30 minutes
❄️ Chill Time: 4 hours
🍽️ Servings: About 2 1/2 cups; 20 servings of 2 tablespoons
Storage: Refrigerate in clean, covered containers for up to 7 days; do not store at room temperature. 
ChrisR, NaeNae and Stellenator reacted• 12 oz fresh or frozen cranberries
• 4 jalapeños, 2 finely chopped and 2 thinly sliced
• 1 1/2 cups granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon orange juice
• 1/2 teaspoon ground ginger
👩🍳 Directions
1️⃣ Place a small plate in the freezer. Combine the sugar, vinegar, water, orange juice, and ginger in a wide heavy saucepan.
2️⃣ Warm over medium heat, stirring frequently, until the sugar dissolves. Bring to a gentle boil, add all the jalapeños, and simmer for 5 minutes.
3️⃣ Stir in the cranberries. Reduce the heat to medium-low and simmer uncovered for 15-20 minutes, stirring frequently, until the berries burst and the mixture begins to thicken.
4️⃣ Lightly mash some of the cranberries, leaving small pieces and jalapeño slices throughout the jam.
5️⃣ Spoon a little jam onto the chilled plate and wait 1 minute. It should hold a soft mound without thin liquid pooling around it. If runny, simmer for another 3-5 minutes and test again.
6️⃣ Transfer to shallow heatproof containers and cool briefly. Refrigerate within 2 hours of cooking, then chill for at least 4 hours before serving. This is a refrigerator jam, not a shelf-stable canning recipe.
⏰ Prep Time: 15 minutes
🔥 Cook Time: 25-30 minutes
❄️ Chill Time: 4 hours
🍽️ Servings: About 2 1/2 cups; 20 servings of 2 tablespoons
Storage: Refrigerate in clean, covered containers for up to 7 days; do not store at room temperature.