Jalapeno Cranberry Jam
|Cranberries||24 Ounce (Fresh Or Frozen, 2 Packages Of 12 Ounce Each)|
|Dried cranberries||2⁄3 Cup (10.67 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Orange||1 , rind shredded|
|Fresh lime juice||1⁄2 Cup (8 tbs)|
|Jalapeno chiles||4 , seeded, minced|
Combine the fresh cranberries, dried cranberries, sugar, orange juice, orange rind, lime juice, jalapeho chiles and 11/2 cups water in a large saucepan over medium heat.
Bring to a boil, stirring occasionally.
Boil gently until sugar is dissolved, stirring occasionally.
Boil gently for 10 minutes or until thickened, stirring to prevent sticking.
It will keep well in the refrigerator for 2 to 3 weeks; or ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with 2 piece lids, and process in a boiling water bath for 10 minutes.