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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 18g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 6mg
  • Calcium: 5mg

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

  1. 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.
  2. Note: Refrigerate preserves in an airtight container for up to three weeks.
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