Michigan Cherry Jalapeño Pepper Jelly
Thanksgiving is approaching and many of us are still stuck at home. You might be looking for a way to give a homemade gift this holiday season, and the recipe we use for this delicious Pepper Jelly will warm up anyone during these chilly months. It can be given as a stocking stuffer, or you can keep it for yourself (no judgement here) Paired very well with cheese and crackers, or poured and served over cream cheese, this pepper jelly is untraditional in the sense that it highlights the warm spices we tend to associate with the holiday season. While the recipe calls for sweet cherries, sour cherries make a great substitute as well–taste it as it thickens and add a bit more sugar to your taste.
Here at Goldberry Woods, we will be sure to incorporate this preserve with our BRAND NEW Charcuterie Boards, to warm up our guests through the winter!
Prep – 15min
Cook – 60min
Total – 75min
- 2 Cups Sugar
- 1/2 – 1 Cup Water
- 2/3 Cup Cider Vinegar
- 1 1/2 teaspoons Ground Ginger
- 1/2 teaspoon Ground Cinnamon
- 1 dash Salt
- 1 dash Ground Clove
- 1 dash Ground Nutmeg
- 4 Jalapeños sliced
- 2 pounds Sweet Cherries (pitted and chopped)
- 1 Granny Smith Apple (chopped)
- Combine all ingredients in a large, heavy bottom saucepan or pot. Bring to a boil over medium high heat.
- Reduce heat, and simmer until slightly think and reduced to about 4 Cups (about 50 minutes). Skim foam from surface of mixture occasionally.
- Cool mixture, pour into an airtight container OR prepared jars.
- If canning, fill jars with 1/4″ headspace and process for 10 minutes.