Jalapeno Spiked Cherry Jam, Honey Sweetened

Recipe by yogiclarebear
READY IN: 1hr 20mins
YIELD: 4 oz jars




  • 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.