Jalapeno Spiked Cherry Preserves

• 2 cups sugar
• 1 1/2 cups water
• 2/3 cup cider vinegar
• 1/2 teaspoon ground cinnamon
• 1 dash salt
• 1 dash ground cloves
• 1 dash ground nutmeg
• 1 1/2 teaspoons ground ginger
• 4 jalapenos, sliced (seeds and all)
• 2 lbs sweet cherries, pitted and coarsely chopped
• 1 large granny smith apple, cored and chopped

1. Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
2. Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
3. I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!
4. Times are estimated.

sugar, water, cider vinegar, ground cinnamon, salt, ground cloves, ground nutmeg, ground ginger, jalapenos, sweet cherries, granny smith apple

Taken from www.food.com/recipe/jalapeno-spiked-cherry-preserves-122867 (may not work)