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Spicy Pineapple-and-Tart Cherry Preserves

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Add a bit of heat to your morning with fresh pineapple and tart cherries. Serve with oatmeal date bread and cream cheese for a special weekend breakfast."

List of Ingredients

â—¦ 1 (2-pound) fresh pineapple, peeled and cored
â—¦ 3 ¾ cups sugar
â—¦ ½ teaspoon ground red pepper
â—¦ 1 ½ pounds fresh tart red cherries, pitted and halved (about 5 cups)
â—¦ 2 tablespoons bottled lemon juice


Recipe

Finely chop pineapple to measure 4 cups. Spread chopped pineapple over bottom of a 6-quart stainless steel or enameled Dutch oven. Sprinkle half of sugar in an even layer over pineapple. Sprinkle with ground red pepper. Layer cherries over sugar, and sprinkle with lemon juice and remaining half of sugar; stir and cover with a clean towel. Let stand 2 hours, stirring occasionally, until sugar dissolves.

Bring to a boil; boil, stirring often, over medium heat to gelling point. Ladle hot preserves into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude.
Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 4 half-pint jars