Cherry Habanero Jam
Try this Cherry Habanero Jam recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup lemon juice
- 1 quart fresh cherries pitted and chopped*
- 7 orange habaneros cored and seeds removed (if desired)**
- 1 large red bell pepper cored and seeds removed
- 7 1/2 cups granulated sugar
- 2 pouches liquid pectin (i use certo.)
- Carbohydrate 49.781350009671 g
- Cholesterol 672.75 mg
- Fat 255.748875 g
- Fiber 3.56599984586361 g
- Protein 28.5201250004258 g
- Saturated Fat 148.9160925 g
- Serving Size 1 1 recipe (1488g)
- Sodium 1041.86500000112 mg
- Sugar 46.2153501638074 g
- Trans Fat 30.2783125 g
- Calories 2555 calories
Instructions Prepare the jars and lids. Roughly chop the cherries; place in a large saucepan. Finely chop the habaneros and red bell pepper in a food processor. Mix the peppers, sugar and lemon juice into the peaches; stir well. Bring the mixture to a rapid boil, stirring frequently. Add in the liquid pectin and bring back to a hard boil for 1-2 minutes. Remove from the heat and skim off the foam, if desired. Pack into sterilized jars and seal. Process in a boiling water bath for 10 minutes; cool completely before storing. Check lids for proper seal.
