Jalapeño-Spiked Cherry Preserves

• 2 cups sugar
• 1 1/2 cups water
• 2/3 cup cider vinegar
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• Dash of salt
• Dash of ground cloves
• Dash of ground nutmeg
• 4 jalapeno peppers, sliced
• 2 pounds 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 until slightly thick and reduced to 4 cups (about 50 minutes), skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
2. Note: Refrigerate preserves in an airtight container for up to three weeks.

sugar, water, cider vinegar, ground ginger, ground cinnamon, salt, ground cloves, ground nutmeg, peppers, sweet cherries, apple

Taken from www.epicurious.com/recipes/member/views/jalapeno-spiked-cherry-preserves-50101957 (may not work)