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Jalapeno Spiked Cherry Preserves

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Ingredients

Adjust Servings:
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

Nutritional information

573.5
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
43.6 mg
Sodium
145.6 g
Carbs
6.7 g
Dietary Fiber
135.2 g
Sugars
2.8 g
Protein
2162g
Serving Size

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Jalapeno Spiked Cherry Preserves

Features:
    Cuisine:

    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.

    • 110 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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

    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

    Cool; Pour Into an Airtight Container. Mixture Will Thicken as It Cools. Cover and Chill.

    3
    Done

    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!

    4
    Done

    Times Are Estimated.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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