Cherry Habanero Jam

• Vegetarian
• Gluten free

• Produce

  • 4 cups Cherries, pitted and coarsely chopped sweet red
  • 1 Scotch bonnet habanero pepper

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 6 tablespoons Ball Fruit pectin classic, Real
  • 4 1/2 cups Granulated sugar, White
  • 1 cup Red pepper

• Dairy

  • 1 tbsp Butter

Found on flouronmyface.com

Description

Ingredients

• 4 cups pitted and coarsely chopped sweet red cherries
• 1 cup finely diced red pepper
• 1 Scotch Bonnet Habanero pepper, finely minced **see notes
• 4½ cups white granulated sugar
• 6 tablespoons Ball Real Fruit Pectin Classic
• 2 tablespoons lime juice
• 1 tablespoon butter (optional)
• **rubber gloves

Directions

• Wash cherries then stem and pit them into a large bowl, catching as much cherry juice as possible.
• Coarsely chop the pitted cherries and place them into your large canning pot.
• Add the lime juice to the pot of cherries and toss well.
• Dice the red pepper and place into the pot with the cherries.
• ** Put rubber gloves on and finely mince the habanero pepper. For a mild pepper jam remove all seeds and remove the pith. For a medium-hot jam leave the seeds in. For a hotter jam mince the entire habanero pepper with seeds and pith and place into the pot with the other ingredients.
• Add pectin to the pot and heat on low, occasionally stirring until the pectin melts.
• Increase the heat to medium-high and bring to a roiling bowl.
• Add sugar, stirring until the sugar is mostly dissolved.
• Return to a roiling boil.
• Add butter to cut down on foaming. (if using)
• Boil for one minute.
• Remove the pot from the stove.
• Skim off any excess foam.
• Fill your prepared jars leaving a ¼ inch head space.
• Wipe rim of jar with a damp paper towel, place flat lid on top of jar and place band on screwing until just hand tightened.
• Process your filled jars in a hot water bath for 10 minutes.
• Makes 6½ pints.