JalapeÑo Spiked Cherry Preserves Recipes

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JALAPENO SPIKED CHERRY PRESERVES



Jalapeno Spiked Cherry Preserves image

I can not wait until fresh cherries hit our markets up here!!! This recipe was in the Cooking Light Magazine this month!! I make a cream cheese...appetizer with cranberry sauce...I can't wait to try it with the cherry preserves instead!

Provided by katie in the UP

Categories     Spreads

Time 1h30m

Yield 4 cups

Number Of Ingredients 11

2 cups sugar
1 1/2 cups water
2/3 cup cider vinegar
1/2 teaspoon ground cinnamon
1 dash salt
1 dash ground cloves
1 dash ground nutmeg
1 1/2 teaspoons ground ginger
4 jalapenos, sliced (seeds and all)
2 lbs sweet cherries, pitted and coarsely chopped
1 large granny smith apple, cored and chopped

Steps:

  • Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
  • Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
  • I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!
  • Times are estimated.

Nutrition Facts : Calories 573.5, Fat 0.7, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 145.6, Fiber 6.7, Sugar 135.2, Protein 2.8

DOUBLE-BERRY JALAPENO JAM



Double-Berry Jalapeno Jam image

My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. -Lisa Keim, Watertown, New York

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 5

2 cups finely chopped seeded jalapeno pepper (about 1 pound)
1-1/2 cups crushed strawberries (about 1 pound)
1 cup crushed blackberries (about 3/4 pound)
1 package (1-3/4 ounces) powdered fruit pectin
6-2/3 cups sugar

Steps:

  • In a large saucepan, combine jalapenos, strawberries and blackberries. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO SPIKED CHERRY JAM, HONEY SWEETENED



Jalapeno Spiked Cherry Jam, Honey Sweetened image

Make and share this Jalapeno Spiked Cherry Jam, Honey Sweetened recipe from Food.com.

Provided by yogiclarebear

Categories     Cherries

Time 1h20m

Yield 4 oz jars, 12 serving(s)

Number Of Ingredients 13

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)

Steps:

  • Make calcium water, from box of Pamona's. Put ½ tsp white calcium powder and ½ cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
  • 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.
  • 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.
  • Combine all ingredients except for honey and pectin ingredients in a medium saucepan with a lid.
  • Put 4 ½ tsp of calcium water into the saucepan. (Prepared from the box of Pamona's.).
  • In a separate bowl, thoroughly combine ½ cup honey and 3 ½ tsp pectin. (From the box of Pamona's.).
  • Bring ingredients in saucepan to a boil, reduce heat, stir and simmer for about 5 minutes.
  • 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.
  • Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to ¼" 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.
  • Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
  • You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.

Nutrition Facts : Calories 97.8, Fat 0.2, Sodium 14.1, Carbohydrate 25.3, Fiber 1.9, Sugar 22.2, Protein 1

PICKLED JALAPENOS



Pickled Jalapenos image

I love pickled jalapenos. They're an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I'm a glutton for punishment that way. But, hey, when the peppers are popping, there's no reason not to can a bunch of your own. It's easy, they're tasty, and you can tinker a bit with the seasoning to suit your tastes. For example, a touch of honey or sugar helps temper the natural fire of the chiles' capsaicin while allowing the natural sweetness of the pepper to shine through. Or, leave it out for the full-force burn. Pro tip: Be sure to wear latex or plastic gloves while handling hot peppers. If you don't, there is approximately 100-percent chance you will promptly touch your eyes (or other mucous membranes, ahem). Trust me, it's not a pleasant experience.

Provided by Sean Timberlake

Categories     condiment

Time 12h45m

Yield 4 cups

Number Of Ingredients 7

2 cups white vinegar (5-percent acidity)
2 cups filtered water
2 tablespoons pickling salt (or 4 tablespoons kosher salt)
2 cloves garlic (optional)
1 tablespoon whole black peppercorns (optional)
1 tablespoon honey or sugar (optional)
1 pound jalapeno peppers

Steps:

  • Prepare the jars and lids:
  • Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Prepare the brine.
  • Add vinegar, water, salt and garlic and peppercorns or honey (if using), to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.
  • Prepare the jalapenos.
  • Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil.
  • Fill and close the jars.
  • Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2 inch of headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars.
  • Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.
  • Remove and cool.
  • Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly onto cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store.
  • Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

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