Cranberry Jalapeno Jam

Cranberry season is here!  I am so excited! Here are some great tidbits about why they are so wonderful:

• They are full of antioxidents, which protect cells from damage by unstable free radicals.
• They can help block urinary infections by binding to bacteria so they cannot attach to cell walls.
• A compound discovered in cranberries, proanthocyanidine, prevents plaque formation on teeth; mouthwashes containing it are being developed to prevent periodontal disease.
• In some people, regular cranberry juice consumption for months can kill the H. pylori bacteria, which can cause stomach cancer and ulcers.
• Extracts of chemicals in cranberries prevent breast cancer cells from multiplying in a test tube; whether that would work in women is unknown.
• Cranberries may prevent tumors from growing rapidly or starting in the first place.
• Drinking cranberry juice daily may increase levels of HDL, or good cholesterol and reduce levels of LDL, or bad cholesterol.
• You can freeze them for up to a year.

So last year, I stumbled upon Brin's Blog: My Messy, Thrilling Life.  I loved checking in on her, and learning from her posts.  One of the gems I found is a recipe for cranberry jalapeno jam.  It only took one taste for the love affair to begin, and now it has become a holiday tradition.  It's great to can them since they will be good for a year, and they make nice Christmas gifts, too.  If you don't plan on canning them, they will keep in the refrigerator for up to two weeks.

Ingredients:

1 1/2 cups of water

2 packages of cranberries, 12 oz. each (approx. 7 cups)

2 cups of sugar

1 jalapeno, finely chopped

Directions:

Add the water to a heavy pot (stock pot or canning pot), and bring to a boil.  While water is boiling, add the sugar and stir until dissolved. Next add the cranberries and jalapeno. Allow it to simmer for about 15 minutes. Cranberries will pop as the mixture thickens. Then ladle into sterilized jars (canning jars which have been sterilized in boiling water), and run a skewer around the inside of the jars to release any trapped air. Next, wipe clean and put lids on the jars.

Put the filled jars into boiling water, and process for 10 minutes. The water should come over tops of lids by an inch or so. After they have been processed, cool them upside down.  You can check the seal once inverted. You should be able to press on the lid without it popping.  If it does, they have not sealed correctly.  I had mixed jars, and what this recipe gave me was 3 jelly jars (8oz.)and 1 (16 oz.) jar.