Instructions:
Prepare the Cranberries and Peppers:
Rinse the cranberries and finely chop the hot peppers (remove seeds for less heat). Set them aside.
Cook the Mixture:
In a large pot, combine cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Bring the mixture to a boil over medium heat.
Add the Sugar:
Once boiling, add the sugar gradually, stirring constantly until the sugar dissolves. Continue cooking for about 10-15 minutes, allowing the cranberries to burst and the mixture to thicken.
Add the Pectin:
Stir in the liquid pectin and return the mixture to a boil. Boil for 1-2 minutes, then remove from heat.
Jar the Jam:
Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean and seal the jars with lids and rings.
Process the Jars:
Process the jars in a boiling water bath for 10 minutes. Remove and let them cool on a towel, undisturbed, until the lids seal.
This jam is perfect for serving with cheese, crackers, or as a glaze for meats!
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