Ingredients
-
2
-
1 1/2
-
2/3
-
1/2
-
1
-
1
-
1
-
1 1/2
-
4
-
2
-
1
-
-
-
-
Directions
Jalapeno Spiked Cherry Preserves, 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!, This recipe from the June 2005 Cooking Light also called for 1-1/2 teaspoons ground ginger I made this today and canned it for holiday gift-giving (Cook for 1 hour and seal in sterlized half-pint jars; makes 5 half-pints ) It will need some time for the flavors to marry in the jars, but a little was left over and my husband loved it If you’re sensitive to the spiciness you might want to cut the jalapenos down to two , 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!
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Steps
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1
Done
|
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). |
|
2
Done
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Cool; Pour Into an Airtight Container. Mixture Will Thicken as It Cools. Cover and Chill. |
|
3
Done
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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! |
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4
Done
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Times Are Estimated. |
