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.
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
How to Make It
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.
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