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Jalapeno Spiked Cherry Jam, Honey

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Ingredients

Adjust Servings:
1/3 cup cider vinegar
1/2 teaspoon ground cinnamon
1 dash salt
1 dash ground cloves
1 dash ground nutmeg
1 teaspoon ground ginger
4 jalapenos, sliced (i removed 1/2 the seeds)
2 tablespoons lime juice
2 lbs sweet cherries, pitted
1/2 cup honey
1/2 - 1 teaspoon stevia (optional)
1 box pamona's universal pectin
48 ounces canning jars (12 @ 4oz each)

Nutritional information

97.8
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
14.1 mg
Sodium
25.3 g
Carbs
1.9 g
Dietary Fiber
22.2 g
Sugars
1 g
Protein
108g
Serving Size

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Jalapeno Spiked Cherry Jam, Honey

Features:
    Cuisine:

    This is a reduced sugar version of Recipe #122867 using natural honey.

    • 100 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Jalapeno Spiked Cherry Jam, Honey Sweetened, This is a reduced sugar version of Recipe #122867 using natural honey , This is a reduced sugar version of Recipe #122867 using natural honey


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    Steps

    1
    Done

    Make Calcium Water, from Box of Pamonas. Put Tsp White Calcium Powder and Cup Water in a Small, Clear Jar With Lid. Store in Refrigerator Between Uses. Lasts a Number of Months. Shake Well Before Using.

    2
    Done

    Wash and Rinse Jars; Place Canning Rack and Jars in Canning Pot With Water Just to the Just Barely Cover Jar Rims. Bring Water to a Boil, Turn Down Heat, and Let Jars Stand in Hot Water to Sterilize.

    3
    Done

    Using a Food Processor, Process the Cherries in Small (4 or So) Batches So They Are Slightly Chunky, not Liquid. Process the Jalapenos and the Lime Juice to Very Fine.

    4
    Done

    Combine All Ingredients Except For Honey and Pectin Ingredients in a Medium Saucepan With a Lid.

    5
    Done

    Put 4 Tsp of Calcium Water Into the Saucepan. (prepared from the Box of Pamonas.).

    6
    Done

    in a Separate Bowl, Thoroughly Combine Cup Honey and 3 Tsp Pectin. (from the Box of Pamonas.).

    7
    Done

    Bring Ingredients in Saucepan to a Boil, Reduce Heat, Stir and Simmer For About 5 Minutes.

    8
    Done

    Using a Rubber Spatula, Add Honey/Pectin to Saucepan and Stir Vigorously For 1-2 Minutes. Return Saucepan to a Boil. Remove from Heat, and Use Spatula to Skim and Remove Excess Foam.

    9
    Done

    Bring One Jar and a 2 Piece Lid Out of the Hot Water. Insert Funnel and Fill Jars to of Top. Wipe Any Excess Off the Rim and Screw on 2-Piece Lid. Place Jar in Water and Repeat Until the Jam Fills the Last Jar. Leftover Jam Can Be Put in a Jar and Into the Fridge. Try to Do This Step Swiftly.

    10
    Done

    Bring Water to a Boil and Process Jars For 10-15 Minutes. Remove from Water Carefully, and Let Cool.

    11
    Done

    You May Hear Popping as the Jars Cool. Leave Them Be! Dont Shake or Jostle Them For 24 Hours. After That, Check Seals- Lids Should Be Sucked Down. Any Jars That Didnt Seal Can Be Refrigerated.

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    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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