Jalapeno Cranberry Freezer Jam Spread
The Food Nanny
3 cups (about 1 ½ lbs.) fresh cranberries rinsed, ground
3 cups apples (about 5 medium) any kind, cored, skins removed, ground
2 ½ -3 Jalapeno peppers, seeds removed, ground
1 1.75 oz. package Fruit Pectin (I use Sure Jell or MC)
8 ½ cups sugar
9-12 half pint containers, glass or plastic with lids
Grind the fruit and peppers in a food processor to make 6 cups. Pour into a large pan, add the pectin, stir and bring to a boil.
Add sugar, stirring well and bring to a full boil again. Pour the hot sauce in jars or plastic tubs. I have used both. Put the lids on and let sit out on the counter over night. Freeze. Will keep for months.
Serve with: Use on Turkey Sandwiches page 275 or Veggie Sandwiches page 283. Variation: Omit jalapeno; or, use more Jalapeno for more kick.