Cranberry Jalapeno Jam

We planted four jalapeno plants this summer and ended up with more jalapenos than we could count.
After freezing, smoking, candying, giving some away and using as many as I could in recipes, I still had jalapenos left. 

Why not try jalapeno jam?  I wanted the jam to have a nice color and it seemed wrong to use green food coloring.  Wondering what else I could do, I ran across several recipes for Cranberry Jalapeno Jam.  Perfect, the cranberries will give the jam a beautiful red color. 

Top cream cheese with this jam and you have a delicious, quick appetizer.  I also plan to use mine to glaze chicken or pork!

Cranberry Jalapeno Jam

• 3 Jalapeno peppers, whole
• 2 cups whole cranberries
• 1 cup white vinegar
• 5 cups sugar
• 1 bottle liquid Pectin (3 oz)

Rinse whole cranberries and drain to remove excess water.
Trim Jalapeno pepper caps and tops, then slice lengthwise and remove all seeds and inner membranes. Discard tops, seeds, and membranes. Chop pepper halves.
Grind whole cranberries to a pulp with the food processor or grinder. Add 1/8 cup water to moisten the pulp slightly. Add chopped peppers and pulse or grind.  (I used the coarse chopping blade of a food processor.)
Spoon the cranberry and Jalapeno pulp into a stainless pot. Add vinegar and blend.  Slowly cook mixture for 10 minutes to blend flavors, then add sugar all at once, stir until dissolved. Cook the jam mixture, stirring constantly, until sugar is completely dissolved and boils. Once the jam mixture bubbles and the top foams, rising significantly, add liquid pectin. Boil hard for 1 minute, no longer.
Remove pot from heat. Ladle jam into sterilized half-pint jars, to within 1/2-inch of top. Add sterilized caps and screw rings on. Process in water-bath canner for 10 minutes. Yield: 6 half-pints.