Jalapeno Spiked Cherry Preserves Recipes

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.

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.

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.