JALAPENO SPIKED CHERRY JAM, HONEY SWEETENED
Make and share this Jalapeno Spiked Cherry Jam, Honey Sweetened recipe from Food.com.
Provided by yogiclarebear
Categories Cherries
Time 1h20m
Yield 4 oz jars, 12 serving(s)
Number Of Ingredients 13
Steps:
- Make calcium water, from box of Pamona's. Put ½ tsp white calcium powder and ½ cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
- Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover jar rims. Bring water to a boil, turn down heat, and let jars stand in hot water to sterilize.
- Using a food processor, process the cherries in small (4 or so) batches so they are slightly chunky, not liquid. Process the jalapenos and the lime juice to very fine.
- Combine all ingredients except for honey and pectin ingredients in a medium saucepan with a lid.
- Put 4 ½ tsp of calcium water into the saucepan. (Prepared from the box of Pamona's.).
- In a separate bowl, thoroughly combine ½ cup honey and 3 ½ tsp pectin. (From the box of Pamona's.).
- Bring ingredients in saucepan to a boil, reduce heat, stir and simmer for about 5 minutes.
- Using a rubber spatula, add honey/pectin to saucepan and stir vigorously for 1-2 minutes. Return saucepan to a boil. Remove from heat, and use spatula to skim and remove excess foam.
- Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to ¼" of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
- Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
- You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.
Nutrition Facts : Calories 97.8, Fat 0.2, Sodium 14.1, Carbohydrate 25.3, Fiber 1.9, Sugar 22.2, Protein 1
JALAPENO SPIKED CHERRY PRESERVES
I can not wait until fresh cherries hit our markets up here!!! This recipe was in the Cooking Light Magazine this month!! I make a cream cheese...appetizer with cranberry sauce...I can't wait to try it with the cherry preserves instead!
Provided by katie in the UP
Categories Spreads
Time 1h30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
- Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
- I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!
- Times are estimated.
Nutrition Facts : Calories 573.5, Fat 0.7, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 145.6, Fiber 6.7, Sugar 135.2, Protein 2.8
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