Red Chili Cherry Jam


Preserving Method: Water Bath Canning

  1. Wash lids in warm soapy water and set aside with bands. 
  2. Combine cherries, peppers, pectin and lime juice in a large saucepan, stirring to blend in pectin. Bring mixture 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 a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  4. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
  5. NOTE:

    When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.