Red Chili Cherry Jam


Preserving Method: Water Bath Canning

  1. 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.  
  2. 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.
  3. 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. 
  4. 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.