Not sure if you'd call the following recipe a jam or a jelly but my friends love it. I started with Melly's Cran Jalapeno jelly recipe and tweaked the ingredients (still maintaining safe acidity levels) with help from other Harvest Members a few year ago. If you're looking for a spicy (hot) cranberry "condiment", you may want to give it a shot. I call it Turkey's Revenge ;-)) Bill Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice (or cran apple if you can't find unsweetened) 1/2 cup finely diced habanero pepper (or any other chili pepper per you heat tolerance) 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: 1. Finely dice peppers and onion and coarsely chop cranberries 2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice 3. Bring to a boil and reduce heat to low 4. Simmer 15 � 20 minutes to allow flavors to blend and to soften up cranberries 5. Add sugar and return to a hard boil for 1 minute 6. Remove from heat and stir liquid pectin in well 7. Add jelly to hot sterilized jars 8. Wipe rim of jars with a clean damp towel 9. Position lids as per usual instructions Process in a hot water bath for 10 minutes Remove jars and allow them to cool During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars

Thanks folks, staticx, IMHO the onion does offer a nice compliment to the tangy berries and fruity heat of the habs. I like your smoked pepper idea. I'll definitely give it a shot when I make my next batch. steveb3, maybe it's just me but I don't find heat loss cooking the peppers. Actually, I think the acid in the vinegars promote extraction of the capsicum from the peppers and spread it around. John, I'm sure it will work well with milder peppers, the original recipe called for using Jalapenos. If I can find Melly's original recipe I'll post it for you. Bill

Dianne, You're welcome. I have been on a pepper-processing marathon since they have overperformed this year, and it is seemingly impossible to make anything too hot for our darling new daughter-in-law. (Lord knows that if the stuff I've made these last couple of weeks isn't hot enough for her, it won't be because I haven't tried!) Have you ever made Habanero Gold jelly? It is incredibly good and it uses dried apricots as the base flavor, and you spice it up with onion and peppers. The onion and peppers are diced into 1/8" pieces, which is very tedious BUT gives you a beautiful golden jelly with confetti-like pieces of peppers and onions suspended in the jelly like little pieces of confetti. I've made several batches. I started out following the directions exactly, and that batch, which has 1/4 cup of habaneros was a pleasant blend of hot and sweet that even I can eat. So, striving to make it hotter for DH and DDIL, I altered the next batch to double the peppers to 1/2 cup, which can be done safely by decreasing the amount of sweet red bell and red onion by 1/4 cup. That was a lot hotter,but probably not hot enough for them. So, in the most recent batch, I tripled the habs to 3/4s of a cup, and further reduced the sweet red bell/red onion part of the recipe accordingly. The Extra Extra Hot Habanero Gold actually is very, very hot and I am not going to attempt a batch with 1 full cup of habaneros because I don't think anyone could eat it. I had the tiniest taste of the Extra Extra Hot and was sure I had burned a hole in my tongue. I think I have made 5 or 6 batches of Habanero Gold this summer, all because the darned habaneros just wouldn't stop pumping out peppers. Then, 3 of the 4 habanero plants abrupted wilted and died and I took them out, which yielded a huge amount of habs stripped off the dead plants and I've been struggling with this pile of habs all week. Another day or two, and they'll be history. (I still have the equally hot, if not hotter, Red Savina peppers growing though.) It also has been a long salsa summer. I know I have made at least 6 batches of canned salsa, and every single one of them from a different recipe so we'll have a wide variety of flavors from which to choose. I'm still not sure I've reached the ultimate degree of hot salsa that DDIL craves, but I'm getting there. I believe I have at least 3 more batches of hotter salsa left to put up if the peppers and tomatoes cooperate. These will have more habaneros and serranos and maybe some chile tepins as well. My favorite salsa so far this summer has five different kinds of hot pepper that smelled hotter than h-e-double hockey sticks when we had cut up all the raw ingredients and first combined them into the big stockpot. Once it was cooked and blended, though, it didn't taste as hot as it had smelled. It is a great salsa, but it isn't going to burn anyone's taste buds off their tongue. While the onions and potatoes underperformed this summer (that foot of rain in one day in April was very hard on them), the peppers and tomatoes have made up for it, so I've been a pepper-preserving maniac, with hundreds of peppers in the freezer and all kinds of preserved peppers, including bread-and-butter jalapenos, canned jalapeno rings, and bread-and-butter habaneros (mixed with some other peppers to tone down the heat--and the heat is incredibly high). I suspect that I could skip growing peppers next year because I have at least a two year's supply preserved and plants still covered in more peppers, but I'll grow them next year for fresh eating anyway. My son insists that no matter how much salsa is canned and put away in the root cellar (actually, it is a tornado shelter if you want to get picky!), "it won't be enough". I am actually getting tired of peppers and tomatoes and have started making fruit jams and jellies now because we like homemade ones better than those from the store. It has been a great pepper year, so maybe I'll mix some peppers into some of the fruit jellies. I wonder what Strawberry-Jalapeno or Strawberry-Habanero would taste like? I've linked one of the many Hananero Gold threads from the Harvest Forum below. I think both the big batch and the original batch recipes are in the second post on this thread. I've used up all my dried apricots and might try the next batch with either dried pears or dried peaches.\ Dawn Here is a link that might be useful: Habanero Gold Thread From Harvest Forum

Here are some recipes I copied from the harvest forum hope these help Jamlady's Original Hot Mango Jam with a Hot Picante Peach Jam variation. 5 cups sugar 2 3/4 cups peeled, chopped mangoes 1 cup seeded or unseeded chopped jalapeno peppers 1/4 cup white wine vinegar 1 1 3/4-ounce box regular powdered pectin 2 1/2 tablespoons lemon juice or lime juice or 1/3 teaspoon citric acid 1/2 teaspoon butter (optional) Blenderize the peppers and vinegar. Mix the lemon juice, butter, chopped mangoes, pepper mixture and pectin in a pan and boil for 1 minute. Add the sugar; boil for 1 minute more. Check the set. BWB 10 minutes. Hot Picante Peach Jam - Use peaches instead of mangoes and ripe, red jalapeno peppers. The resulting jam will be orange-colored. Title: Recipe: Bread and Butter Jalapenos Board: Canning and Preserving at Recipelink.com From: Terry,Tx 5-29-1998 Donated by David Lyons lyonscage This makes a very tasty and spicy addition to almost any meal. Bread and Butter Jalapenos 4 lbs jalepeno peppers 2 lbs onions 3 cups vinegar 2 cups sugar 2 Tbs mustard seed 2 tsp turmeric 2 tsp celery seed 1 tsp ginger Wash and cut jalapenos and onions into thin slices and cold pack into jars (I would suggest a pair of rubber gloves for handling jalapenos, personal experience!). Place remaining ingredients in large saucepot and bring to a boil. Pour hot mixture into jars,leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 Pints. ORANGE/PEACH/HABANERO JAM (Jam for Cold Mornings) 3 lbs. ripe peaches, peeled and quartered ½ medium sized orange, quartered and seeded 2 habaneros, seeds and all 4 cups sugar ¼ tsp almond extract ¾ cup honey Combine peaches, sugar and honey in a dutch oven, stir well. Cover and let stand 45 minutes. In food processor chop oranges and habaneros until finally chopped, scraping down sides a couple of times. Place orange, habaneros and an equal amount of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 minutes. Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Remove from heat, stir in almond extract. Skim off foam with metal spoon. Quickly pour hot mixture into hot jars, leaving ¼ inch headspace, wipe jar rims. Cover with lids and Process in boiling water bath 10 minutes. Yield: 6 half pints This is really good with cream cheese on bagels, also pretty darned impressive with some cream cheese on a slice of pumpkin bread.