Jalapeno Spiked Cherry Preserves

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!

• Ready In: 1 hr 30 mins
• Yields: 4 cups

Ingredients

• 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

Directions

1. 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).
2. Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
3. 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!
4. Times are estimated.