Recipe(tried): Cherry Jalapeno Jam

CHERRY JALAPENO JELLY

4 cups sweet cherries, pitted and stems removed
10 to 12 red jalapeno peppers
1 red bell pepper, seeds removed, chop into 1-inch squares
4 to 6 red habanero peppers
1 teaspoon almond extract
1 cup apple cider vinegar
1 teaspoon ground cinnamon (optional)
1 pkg no-sugar needed fruit pectin
4 to 5 cups sugar(depending on how sweet you like it)
8 to 10 half pint canning jars with 2 part lids, cleaned and sanitized

Puree cherries and peppers in blender until smooth.

Place cherries, peppers, spices, vinegar and pectin in large non-reactive pot and bring to a full rolling boil. Add pectin, return to a full rolling boil and boil for 1 minute. To verify "set" of jelly, dribble a small amount of jelly into a clean spoon when you set your 1 minute timer. When the timer goes off, if the jelly stays put on the spoon, you have a good set. If the jelly is still too liquidy, add 1/2 to 1 cup sugar and bring to a boil again.

When your "tester" stays put on the spoon, turn off the heat under the jam and ladle into the clean, hot jars to within 1/4-inch of top, clean top of jar and put 2 part lid on the jar. When all your jam is in jars, place the jars in the water bath and boil for 5 minutes or the amount of time suggested for your altitude by your local county extension office.