Becky Luigart-Stayner
4 cups (serving size: 2 tablespoons)

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.

How to Make It

Step 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.

Step 2

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

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Ratings & Reviews


July 23, 2015
I reduced the ginger, increased the cinnamon, and left out the nutmeg to suit my taste. This was absolutely delicious and I'm making more today. Thanks so much for the recipe.

KatieM314's Review

November 15, 2011
This spread was excellent, sweet yet spicy, however instead of cherries i used rasberries and to make up for the consistency added 1 cup more than called for and it came out delicious! also instead of just chopping i finely diced everything and it came out much better as a spread that way. It's very easy to make, you just have to remember how to seal your mason jar so the contents don't have to be chilled till opened.

KelliAnne's Review

July 27, 2010
Can I even say how much I love this recipe! Perfect amount of heat. I used 4 jalapenos and the seeds from 2 of them. I cannot wait to eat this on grilled cheese