There’s something truly special about combining sweet cherries with spicy jalapenos to create a jam that wakes up your taste buds. Cherry Jalapeno Jam strikes the perfect balance between fruity sweetness and a fiery kick, making it a versatile addition to any pantry. Whether you’re spreading it on toast, glazing grilled meats, or adding a twist to your cheese board, this jam brings bold flavor to every bite.
Canning this jam lets us preserve the vibrant flavors of fresh cherries and jalapenos so we can enjoy them year-round. Plus, homemade jam means we control the ingredients, avoiding unnecessary preservatives and additives. With this easy-to-follow recipe, we’ll guide you through the canning process to ensure your Cherry Jalapeno Jam is safe, delicious, and ready to share.
Ingredients
To create our flavorful Cherry Jalapeno Jam, we need precise ingredients that achieve a perfect balance of sweet and spicy. Here is the complete list with preparation details to ensure smooth cooking and reliable canning.
- Fresh Cherries – 4 cups, pitted and halved
- Jalapeno Peppers – 2 medium, seeded and finely chopped (adjust for heat preference)
- Granulated Sugar – 3 cups
- Lemon Juice – 2 tablespoons, freshly squeezed
- Water – ½ cup
- Pectin (powdered) – 1 package (1.75 oz), to help the jam set firmly
We recommend using ripe, firm cherries for optimal sweetness and vibrant color. Removing seeds from jalapenos reduces excessive heat while retaining that signature kick. Fresh lemon juice is vital for acidity, which helps with preservation during canning and enhances flavor.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh Cherries | 4 cups | Pitted, halved |
| Jalapeno Peppers | 2 medium | Seeded, finely chopped |
| Granulated Sugar | 3 cups | – |
| Lemon Juice | 2 tablespoons | Freshly squeezed |
| Water | ½ cup | – |
| Pectin (powdered) | 1 package (1.75 oz) | For firm jam texture |
By carefully measuring these ingredients, we ensure consistent results every time, from stirring the pot to sealing the jars for long-lasting preservation.
Equipment Needed for Canning
To safely preserve our Cherry Jalapeno Jam and enjoy its vibrant flavors year-round, it is essential to gather the right equipment for canning. Proper tools not only ensure safety but also guarantee the best texture and shelf life for our jam.
Essential Canning Tools
- Water Bath Canner or Large Stockpot
We use a deep pot equipped with a rack to submerge jars in boiling water. This method sterilizes jars and seals the lids properly.
- Canning Jars with Lids and Bands
Choose half-pint or pint-sized jars made specifically for canning. Each jar must have a flat lid with a sealing compound and a screw band to hold the lid in place during processing.
- Jar Lifter
A specialized tool with rubber-coated grips allows us to safely lift hot jars without risking burns.
- Magnetic Lid Lifter
This handy tool helps us safely retrieve sterilized lids from hot water without contaminating the sealing surface.
- Funnel (Wide Mouth)
A wide-mouth funnel keeps jar rims clean by directing jam directly into the jars.
- Bubble Remover and Headspace Tool
A plastic or silicone tool allows us to remove air bubbles by gently pressing around the jar before sealing. It also helps maintain the correct headspace (usually ¼ inch).
- Kitchen Towels or Clean Cloths
We use these for wiping jar rims to ensure a clean, proper seal.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Water Bath Canner/Stockpot | Boil jars for sterilization and sealing | Rack included is recommended |
| Canning Jars, Lids & Bands | Store and seal jam | Use new lids for each canning |
| Jar Lifter | Safely handles hot jars | Rubber-coated for grip |
| Magnetic Lid Lifter | Retrieve lids from hot water | Prevents contamination |
| Wide-Mouth Funnel | Filling jars without spills | Keeps jar rims clean |
| Bubble Remover/Headspace Tool | Remove air bubbles and measure headspace | Ensures perfect jar sealing |
| Kitchen Towels | Clean rims and wipe jars | Use lint-free cloths |
Having all these tools ready before we start the canning process allows us to work efficiently and safely, preserving the delightful balance of sweet cherries and spicy jalapenos perfectly in our Cherry Jalapeno Jam.
Prep Work
Before we start cooking our Cherry Jalapeno Jam, we need to prepare all ingredients and equipment thoroughly to ensure a safe and flavorful canning process.
Preparing the Cherries
- Select ripe cherries that are firm and brightly colored for the best natural sweetness and rich red hue.
- Rinse cherries well under cold running water to remove any dirt or residues.
- Pit each cherry carefully using a cherry pitter or a small knife to avoid bruising.
- Halve the pitted cherries evenly to help them cook down uniformly.
| Step | Action | Tip |
|---|---|---|
| 1 | Rinse fresh cherries | Use cold water |
| 2 | Pit cherries | Avoid crushing |
| 3 | Halve cherries | Cut evenly for consistent cooking |
Preparing the Jalapenos
- Wear gloves to protect your skin from capsaicin irritation.
- Wash the jalapenos thoroughly under cool water.
- Cut off the stems using a sharp knife.
- Slice each jalapeno lengthwise and remove seeds and membranes for less heat, or keep them for a spicier jam.
- Finely chop the peppers into small pieces to distribute heat evenly throughout the jam.
“Adjust jalapeno quantity and seed removal to control the level of spice in your jam.”
Sterilizing Jars and Lids
- Begin by washing jars, lids, and bands in hot soapy water. Rinse thoroughly.
- Place jars in a boiling water bath or dishwasher on a sanitize cycle to sterilize.
- Simmer lids and bands in hot (not boiling) water for 10 minutes to soften sealing compounds.
- Use a jar lifter to remove hot jars and place them on a clean kitchen towel to dry.
- Keep sterilized lids in hot water until ready to use to ensure a good seal.
| Equipment | Temperature & Time | Notes |
|---|---|---|
| Jars | Boil water for 10 minutes or sanitize cycle | Use jar lifter to avoid burns |
| Lids & bands | Simmer in hot water for 10 minutes | Do not boil to preserve seal |
Following these preparation steps will help us achieve the perfect balance of flavor while ensuring safe canning practices for our cherry jalapeno jam.
Making the Jam
Let’s transform our carefully prepared ingredients into a vibrant Cherry Jalapeno Jam that perfectly captures the balance of sweet and spicy. Follow these steps carefully to ensure a flawless texture and flavor.
Cooking the Cherry Jalapeno Mixture
- In a large heavy-bottomed pot, combine:
- 4 cups of pitted and halved cherries
- 2 finely chopped jalapenos with seeds adjusted to heat preference
- ½ cup water
- 2 tablespoons lemon juice
- Stir the mixture over medium heat. Bring it to a gentle boil, allowing the cherries to soften and the jalapeno flavors to infuse, about 8-10 minutes.
- Gradually add 3 cups granulated sugar while stirring constantly to prevent scorching. Maintain a steady boil for 1-2 minutes until the sugar dissolves completely.
- Remove the pot from heat. Quickly stir in the package of powdered pectin, mixing thoroughly to avoid clumps.
- Return the pot to medium-high heat. Bring to a full rolling boil that cannot be stirred down, and keep boiling hard for exactly 1 minute while stirring constantly.
- Immediately remove from heat and skim off any foam with a metal spoon to ensure clarity and shine in the final jam.
Testing Jam Consistency
To guarantee a perfect set for our Cherry Jalapeno Jam, consistency testing is key.
- Use a chilled plate placed in the freezer at least 5 minutes prior.
- Drop a small spoonful of hot jam onto the cold plate.
- Allow it to cool for 1-2 minutes, then run your finger through the jam drop.
- Check for the “wrinkle test”: if the jam wrinkles and holds its shape without running back together, it is ready.
- If the jam remains too liquid, return it to a boil for an additional 1-2 minutes and repeat testing.
| Test Step | Observation | Result |
|---|---|---|
| Drop on chilled plate | Jam spreads or flows | Needs longer cooking |
| Run finger through jam | Jam wrinkles and holds shape | Perfect consistency |
By following these precise steps, our Cherry Jalapeno Jam will have the ideal spreadable texture that preserves its vibrant flavor during canning.
Canning Process
To preserve our Cherry Jalapeno Jam safely and lock in the vibrant flavors, we must follow a precise canning process. This includes filling jars correctly, sealing them tightly, and processing them in a boiling water bath to ensure a secure vacuum seal.
Filling the Jars
We begin by carefully filling the sterilized jars with hot Cherry Jalapeno Jam using a wide-mouth funnel to avoid mess. Leave a consistent headspace of ¼ inch between the jam surface and the jar rim. This space is essential for creating the correct vacuum seal during processing.
- Fill jars slowly to prevent air bubbles.
- Use a bubble remover or a non-metallic spatula to gently slide around the inside edges of each jar, releasing trapped air.
- Wipe the jar rims with a clean, damp kitchen towel to remove any residue that might interfere with sealing.
| Step | Details |
|---|---|
| Jar Filling | Use a wide-mouth funnel |
| Headspace Required | ¼ inch |
| Air Bubble Removal | Use bubble remover tool/spatula |
| Jar Rim Cleaning | Damp kitchen towel |
Sealing the Jars
Once the jars are filled, place the sterilized lids on top. Use the magnetic lid lifter for convenience and hygiene. Secure each lid with a screw band, turning it until it is fingertip-tight. Avoid overtightening as it can prevent air from escaping during processing.
- Ensure the lids are centered on the jar rims.
- Finger-tighten the screw bands—do not use tools to tighten.
Processing in a Water Bath
Next, we process the sealed jars in a boiling water bath canner. This crucial step kills any bacteria and ensures a safe long-term shelf life for our Cherry Jalapeno Jam.
- Place the filled jars on a rack inside the canner with enough water to cover the jars by at least 1 inch.
- Bring the water to a rolling boil and process the jars for 10 minutes (adjust for altitude if needed).
- After processing time, turn off the heat and carefully remove the lid from the canner.
- Use a jar lifter to slowly lift out the jars and place them on a clean towel to cool undisturbed for 12 to 24 hours.
| Processing Parameters | Details |
|---|---|
| Water Coverage | At least 1 inch over jars |
| Processing Time | 10 minutes |
| Cooling Time | 12-24 hours, undisturbed |
Following these steps, we ensure each jar seals with a satisfying “pop,” confirming our Cherry Jalapeno Jam is preserved safely and ready to enjoy anytime.
Cooling and Storing
After processing the jars of Cherry Jalapeno Jam in the boiling water bath, careful cooling and proper storage are essential to preserve the jam’s vibrant flavor and ensure food safety.
Cooling Steps
- Remove jars carefully using the jar lifter, lifting them straight up to avoid splashing hot water.
- Place jars on a clean towel or cooling rack with some space between each jar. This allows air to circulate and prevents jars from cracking due to sudden temperature changes.
- Leave jars undisturbed for 12 to 24 hours to cool completely at room temperature. Avoid placing them in direct sunlight or cold areas as rapid cooling might affect the seal.
- During this time, you will notice a “pinging” sound as the lids seal. This indicates the vacuum seal has formed properly.
Checking the Seal
Once cooled, check the seal by pressing the center of each lid:
| Lid Condition | Action Needed |
|---|---|
| Lid depressed inward and sealed | Jam is safely sealed. Store the jar. |
| Lid springs back when pressed | Jam is not sealed properly. Refrigerate and consume within 3 weeks or reprocess with a new lid. |
“A strong vacuum seal guarantees long-term preservation and prevents contamination.”
Labeling and Storage
- Label each jar with the date of canning and the batch name “Cherry Jalapeno Jam” for easy identification.
- Store jars in a cool, dark, and dry place, such as a pantry or cupboard, away from direct heat or sunlight. Ideal temperature ranges between 50°F and 70°F.
- Properly sealed jam can be stored for up to 12 months, maintaining peak flavor and texture.
Quick Reference Table for Cooling and Storing
| Step | Description | Timeframe |
|---|---|---|
| Cooling jars | Place on towel/rack with space | 12-24 hours, undisturbed |
| Seal check | Press jar lid center | Immediately after cooling |
| Labeling | Mark with date and jam name | After seal confirmation |
| Storage environment | Cool, dark, dry place, 50-70°F | Up to 12 months |
| Unsealed jars | Refrigerate or reprocess | Use within 3 weeks if refrigerated |
By following these cooling and storing steps, we ensure our Cherry Jalapeno Jam retains its delightful balance of sweet and spicy flavors for all our future culinary adventures.
Tips for Successful Cherry Jalapeno Jam Recipe Canning
To achieve the best results with our Cherry Jalapeno Jam recipe canning, we must follow precise and careful techniques. Here are essential tips that ensure safety, flavor retention, and a perfect seal every time.
1. Select the Right Ingredients and Tools
- Use fresh, ripe cherries for vibrant color and natural sweetness.
- Adjust jalapeno heat levels by including or removing seeds.
- Prepare all equipment in advance:
- Sterilized jars, lids, and bands
- Water bath canner or a large stockpot
- Jar lifter and magnetic lid lifter
- Wide-mouth funnel and bubble remover
“A well-prepared workstation leads to safe canning and delicious jam!“
2. Maintain Proper Sterilization and Hygiene
Thoroughly sterilize jars and lids by boiling them for at least 10 minutes. Use clean kitchen towels and avoid touching sterilized jar rims or lids to prevent contamination.
3. Measure Ingredients Accurately
Precise measurements ensure the jam sets properly and prevents spoilage. Here’s a reminder of key ingredient quantities:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh cherries | 4 cups (pitted and halved) | Use ripe for best sweetness |
| Jalapenos | 2 medium (seeded and chopped) | Adjust seeds for heat preference |
| Granulated sugar | 3 cups | Essential for sweetness and preservation |
| Lemon juice | 2 tablespoons (freshly squeezed) | Adds acidity for proper gel formation |
| Water | ½ cup | Facilitates even cooking |
| Powdered pectin | 1 package | Helps jam set firmly |
4. Follow Correct Cooking and Testing Procedures
Cook the mixture over medium heat while stirring continuously. After adding pectin, bring to a rolling boil and boil for 1-2 minutes. Use the “wrinkle test” to check the jam’s consistency:
- Place a small spoonful on a chilled plate.
- Let it cool for 1-2 minutes.
- Push gently with your finger.
- If the surface wrinkles, the jam is ready.
5. Fill Jars with Proper Headspace and Bubble Removal
- Fill jars using a wide-mouth funnel.
- Leave ¼ inch headspace to allow for expansion.
- Use the bubble remover tool to eliminate air bubbles trapped inside.
- Clean jar rims to ensure airtight sealing.
6. Seal Jars Fingertip Tight
Tighten bands just until resistance is met to avoid over-tightening. Over-tightening can cause lids to cavitate and jars may not seal properly.
“Remember: band tightness affects vacuum seal quality.”
7. Process in Boiling Water Bath for Recommended Time
Submerge jars completely in a boiling water bath for 10 minutes. This step sterilizes and guarantees long-term shelf stability.
8. Cool Jars Properly and Check Seals
After processing:
- Remove jars carefully with a jar lifter.
- Place them upright on a towel or cooling rack.
- Allow to cool undisturbed for 12 to 24 hours.
- Test seals by pressing the center of each lid — it should not flex or pop.
If any jars fail to seal, refrigerate and use those jams first.
Summary Table of Critical Steps
| Step | Action | Key Detail |
|---|---|---|
| Ingredient Selection | Use fresh ripe cherries | Adjust jalapeno heat |
| Sterilization | Boil jars and lids 10 minutes | Avoid contamination |
| Cooking | Medium heat, rolling boil | Use wrinkle test for gel |
| Jar Filling | ¼ inch headspace, remove bubbles | Ensure clean jar rims |
| Sealing | Tighten bands fingertip tight | Avoid over-tightening |
| Processing | Boil water bath, 10 minutes | Full submersion of jars |
| Cooling and Seal Checking | Cool 12-24 hours undisturbed | Press lids to confirm seal |
By incorporating these proven tips into our Cherry Jalapeno Jam recipe canning routine, we assure a safe, stable, and flavorful product ready to enjoy all year round.
Conclusion
Making and canning Cherry Jalapeno Jam is a rewarding way to capture the perfect blend of sweet and spicy flavors. With the right ingredients, tools, and careful attention to each step, we can create a delicious preserve that lasts all year.
By following safe canning practices and proper storage, our jam will maintain its vibrant taste and texture. This versatile treat not only enhances meals but also brings a homemade touch to any kitchen.
Let’s enjoy the satisfaction of sharing this unique jam with friends and family, knowing we’ve crafted something truly special from scratch.
Frequently Asked Questions
What makes Cherry Jalapeno Jam unique?
Cherry Jalapeno Jam combines the sweet flavor of ripe cherries with the spicy kick of jalapeno peppers for a balanced taste. This combination creates a versatile jam perfect for spreads, glazes, and more.
What ingredients are needed to make Cherry Jalapeno Jam?
You need fresh pitted cherries, finely chopped seeded jalapenos, granulated sugar, lemon juice, water, and powdered pectin. Using ripe cherries and adjusting jalapenos to taste ensures the best flavor and texture.
Why is canning important for this jam?
Canning preserves the fresh flavors and quality of the jam for up to 12 months. It also allows control over ingredients, avoiding preservatives and ensuring safe storage year-round.
What equipment is necessary for canning Cherry Jalapeno Jam?
Essential tools include a water bath canner or large stockpot, canning jars with lids and bands, jar lifter, magnetic lid lifter, wide-mouth funnel, bubble remover, headspace tool, and kitchen towels for cleaning.
How do you prepare cherries and jalapenos before cooking?
Rinse and pit cherries, then halve them for even cooking. For jalapenos, wear gloves, wash, remove seeds to reduce heat if desired, and finely chop for an even spice distribution.
How is the jam cooked and tested for doneness?
Cook cherries, jalapenos, water, and lemon juice over medium heat, gradually stir in sugar, boil, add pectin, then test the jam with the “wrinkle test” on a chilled plate to ensure proper set and texture.
What are the key steps in safely canning the jam?
Fill sterilized jars using a funnel, leave ¼ inch headspace, remove air bubbles, seal with lids and bands fingertip tight, then process jars in a boiling water bath for 10 minutes to create a vacuum seal.
How should you cool and store canned Cherry Jalapeno Jam?
Cool jars on a towel or rack undisturbed for 12-24 hours, check for proper seals, label with date, and store in a cool, dark, dry place to maintain flavor and texture for up to one year.
What tips help ensure successful canning of this jam?
Use fresh, ripe ingredients, prepare and sterilize tools beforehand, measure accurately, follow cooking and testing steps closely, maintain proper headspace, seal tightly, process jars fully, and cool jars properly.
Can the heat level of the jam be adjusted?
Yes, you can adjust heat by varying the number of jalapenos and removing seeds to reduce spiciness, allowing you to customize the jam’s pepper kick to your preference.