Red Chili Cherry Jam

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 
  2. WASH cherries, bell pepper and cayenne pepper under cold running water; drain. Remove stems and pit cherries.  Coarsely chop cherries.  Measure 1 quart chopped cherries.  
  3. COOK cherries, peppers, pectin and lime juice in a large saucepan, stirring to blend in pectin. Bring mixture slowly to a boil over medium-high heat.  Add sugar, stirring until sugar dissolves.  Bring mixture  to a rolling boil that cannot be stirred down. Boil hard for 1 minute.  Stirring constantly.  Remove from heat.  Skim off foam if necessary.
  4. LADLE hot jam into a hot jar, leaving 1/4-inch headspace.  Remove air bubbles.  Clean jar rim. Center lid on jar and adjust band to fingertip-tight.  Place jar on the rack elevated over simmering water. (180° F) in boiling-water canner. Repeat until all jars are filled. 
  5. LOWER the rack into simmering water. Water must cover jars by  1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes.  Turn off heat and remove cover.  Let jars cool 5 minutes.  Remove jars from canner; do not retighten bands in loose. Cool 12 hours. Check seals.  Label and store jars.  
NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.