Jalapeno Spiked Cherry Preserves Food

JALAPENO SPIKED CHERRY PRESERVES

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.

JALAPEÑO-SPIKED CHERRY PRESERVES

Steps:

• Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer until slightly thick and reduced to 4 cups (about 50 minutes), skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill. Note: Refrigerate preserves in an airtight container for up to three weeks.

JALAPENO SPIKED CHERRY JAM, HONEY SWEETENED

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.

HOMEMADE JALAPENO PEPPER JELLY

Steps:

• Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
• Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

CHERRY JALAPENO MEXICAN PORK

Steps:

• Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
• Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
• Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.