Jalapeño-Spiked Cherry Preserves

Becky Luigart-Stayner
Be sure to use the seeds from the jalapeño peppers to infuse the preserves with some heat. Serve as a condiment with toast, as a sandwich spread with smoked turkey, as a sauce for grilled or blackened chicken or pork chops, or as an appetizer topping with cream cheese and crackers.

Yield:

4 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 71
Caloriesfromfat 4 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 18 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 6 mg
Calcium 5 mg

Ingredients

2 cups sugar
1 1/2 cups water
2/3 cup cider vinegar
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Dash of salt
Dash of ground cloves
Dash of ground nutmeg
4 jalapeño peppers, sliced
2 pounds sweet cherries, pitted and coarsely chopped
1 large Granny Smith apple, cored and chopped

Preparation

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.

Note:

Judy Lockhart,

June 2005