2-3 jalapeños Jalapeños, de-seeded and chopped (or leave some of the seeds in if you prefer a spicier jam)
1 teaspoon Fresh Ginger
2 cups Granulated Sugar
Combine all of the ingredients in a large sauce pan. Bring to a gentle boil and continue boiling until the cranberry skins burst. Crush the fruits with a potato masher until uniform in texture. Boil hard for one minute longer or until the mixture thickens.
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you should hear a popping noise as they do). Makes 6 eight-ounce jars.