Jalapeno Spiked Cherry Jam, Honey Sweetened

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1/3 cup cider vinegar
• 1/2 teaspoon ground cinnamon
• 1 dash salt
• 1 dash ground cloves
• 1 dash ground nutmeg
• 1 teaspoon ground ginger
• 4 jalapenos, sliced (i removed 1/2 the seeds)
• 2 tablespoons lime juice
• 2 lbs sweet cherries, pitted
• 1/2 cup honey
• 1/2-1 teaspoon stevia (optional)
• 1 box pamona's universal pectin
• 48 ounces canning jars (12 @ 4oz each)

Recipe

• 1 make calcium water, from box of pamona’s. put ½ tsp 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.
• 2 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.
• 3 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.
• 4 combine all ingredients except for honey and pectin ingredients in a medium saucepan with a lid.
• 5 put 4 ½ tsp of calcium water into the saucepan. (prepared from the box of pamona’s.).
• 6 in a separate bowl, thoroughly combine ½ cup honey and 3 ½ tsp pectin. (from the box of pamona’s.).
• 7 bring ingredients in saucepan to a boil, reduce heat, stir and simmer for about 5 minutes.
• 8 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.
• 9 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.
• 10 bring water to a boil and process jars for 10-15 minutes. remove from water carefully, and let cool.
• 11 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.