Cranberry and Scotch bonnet jam

Tart cranberries meet fiery Scotch bonnet and warming ginger, all balanced with sweet sugar and tangy vinegar. It’s a bold, spicy condiment that glows like a ruby in the jar, ready to transform cheese boards, cold cuts, and roast dinners with a single spoonful.

This is a condiment used in small amounts.  The score reflects the high sugar content from the cranberries and added sugar, though it contains no fat and provides fibre from the fruit.
Per tablespoon: approximately 45 kcal, 0g fat, 11g carbohydrates, 10g sugars, 1g fibre, 0g protein.

Equipment

Ingredients

Method

1. Chop the fruit and aromatics. Place the cranberries, both chillies, and the chopped ginger into the bowl of a food processor. Pulse several times until the mixture is coarsely chopped but not pureed. You want a bit of texture.
2. Combine in the pan. Transfer the chopped cranberry mixture to a large, heavy-based saucepan. Add the caster sugar, apple cider vinegar, cinnamon stick, and a pinch of salt. Give everything a good stir to combine.
3. Simmer to perfection. Place the pan over a medium heat and bring the mixture to a lively simmer. Once bubbling, reduce the heat to low-medium. Let it cook gently for 20 to 25 minutes, stirring regularly with a wooden spoon to prevent sticking. The bubbles will change from large and fast to smaller, slower, and more glutinous as it thickens.
4. Check the set. To test if the jam is ready, you have two options. If using a sugar thermometer, heat the jam until it reaches 104°C (the setting point). If not, place a small plate in the freezer at the start. After 20 minutes, drop a teaspoon of jam onto the cold plate. Leave it for a minute, then push it with your finger. If it wrinkles, it’s set. If it’s still runny, cook for a few more minutes and test again.
5. Jar the jam. Once the jam has reached your preferred thickness, turn off the heat. Carefully remove the cinnamon stick using a spoon. While still hot, ladle the jam into your warm, sterilised jars. Seal the lids tightly.
6. Cool and store. Allow the jars to cool completely at room temperature. The jam will continue to thicken as it cools. Store in the refrigerator once opened. The flavours develop and mellow beautifully over the next few days.

What can you serve with this

1. A cheese board. This jam is spectacular with a sharp cheddar, creamy brie, or a salty blue cheese. The sweet heat cuts through the fat.
2. Roast meats. Serve a spoonful alongside roast turkey, baked ham, or pork. It works like a fiery, fruity cranberry sauce.
3. Sausages and cold cuts. Elevate a sausage sandwich or a plate of leftover Christmas meats with a dollop of this spicy condiment.
4. Goats’ cheese crostini. Spread on toasted baguette slices topped with creamy goats’ cheese for a quick, impressive canapé.

FAQs for Cranberry and Scotch Bonnet Jam

• How long does homemade chilli jam last? Once sealed in a sterilised jar and stored in the fridge, this jam will keep well for up to 4 weeks.
• How do I sterilise jam jars? Wash jars and lids in hot soapy water, rinse, then place on a baking tray in an oven at 140°C/120°C Fan for 20 minutes. Alternatively, run them through a dishwasher on a hot cycle and use while still hot.
• Can I make this jam less spicy? Absolutely. Remove all the seeds and white pith from the Scotch bonnet before chopping, or replace it entirely with another mild red chilli.
• Why is my jam too runny? It may not have reached the setting point (104°C). You can return it to the pan and simmer for a further 5-10 minutes before re-testing and re-jarring.
• Can I use dried spices instead of fresh? You can use ½ teaspoon of ground cinnamon instead of the stick, but fresh ginger and chillies are best for flavour.
• Is this jam suitable for canning? Due to the lower sugar content and fresh ingredients, this recipe is designed for fridge storage and is not recommended for long-term pantry canning.
• What does Scotch bonnet taste like? Scotch bonnet chillies have a distinctive sweet, fruity heat with a fierce punch. They are much hotter than a standard red chilli.

Nutri-score Health Check

This condiment scores a D on the Nutri-Score scale. It is intended for occasional use in small quantities.

Positive Factors: The cranberries and ginger provide fibre and beneficial plant compounds. The recipe contains no fat and is vegan-friendly.

Negative Factors: The score is lowered by the high sugar content from both the cranberries and added caster sugar, which is necessary for the jam to set and preserve.

Remember, this score is automatically calculated from the ingredients in the recipe and is only a guide. A little adds a lot of flavour.