Category: Canning, etc. -

Cherry Jalapeno Jam     

Ingredients:
1/2 pound jalapeno peppers
1 1/2 cups cherries, pitted
6 cups granulated sugar
2 cups cider vinegar
1/4 cup lime juice
1 teaspoon salt
2 pkgs. pectin (3 oz)

Preparation:
After removing stems and seeds from peppers, pulse in food processor with cherries.

Open packages of pectin into a separate bowl.

Combine puree, cider vinegar, lime juice, salt, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.

Stir in pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.

Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust lids. Process 10 minutes (at sea level) in a boiling water canner. Add 5 minutes for 1,001-3,000 feet elevation, 10 minutes for 3,001-6,000 feet elevation.

Date added: 2020-08-21
Number of visits: 2439