Jalapeno Spiked Cherry Jam Honey Sweetened Food

JALAPENO SPIKED CHERRY PRESERVES

Jalapeno Spiked Cherry Preserves image

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

Ingredients

2 cups sugar
1 1/2 cups water
2/3 cup cider vinegar
1/2 teaspoon ground cinnamon
1 dash salt
1 dash ground cloves
1 dash ground nutmeg
1 1/2 teaspoons ground ginger
4 jalapenos, sliced (seeds and all)
2 lbs sweet cherries, pitted and coarsely chopped
1 large granny smith apple, cored and chopped

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

SPICED CHERRY JAM

Spiced Cherry Jam image

Inspired by an Alton brown recipe for blueberry jam, the spices in this jam elevate the flavor to new heights. A very mature taste, but kids like it too. I always make extra batches to use as presents and house gifts.

Provided by TheSlyBear

Categories Breakfast

Time 30m

Yield 6 half-pint jars, 6 serving(s)

Number Of Ingredients 8

Ingredients

24 ounces frozen dark sweet cherries
3/4 ounce dry pectin
1/4 teaspoon star anise, ground fine
20 grinds fresh nutmeg
2 tablespoons lemon juice
5 tablespoons cider vinegar
3 cups sugar
1/2 cup water

Steps:

Place the cherries in a saucepan over medium-low heat.
Sprinkle with pectin over the cherries followed by the star anise, nutmeg, lemon juice and vinegar.
Once the cherries start to release their liquid in the bottom of pan, increase the heat to high and bring to a boil.
Lower heat and boil gently for five minutes occasionally mashing mixture.
Mash in sugar, add the water, and return to a boil until the mixture reaches gel point. The frozen plate method works well for testing doneness.
Process the jam using the hot water method for 10 minutes, or refrigerate and enjoy over the next week or so.

Nutrition Facts : Calories 504.5, Fat 0.2, Sodium 9.4, Carbohydrate 129.4, Fiber 2.7, Sugar 123.2, Protein 1.4

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