Made some of this with the cheap cherries that are at HEB right now. It came out perfect! Plenty of heat but still enjoyable. Substitute 6 habaneros if you can’t get a hotter pepper.
5 cups pitted cherries
1 scorpion/reaper, or 2 ghost peppers
4 limes
5 cups sugar
SureJell pectin
Pit the cherries and set aside. Get 2 tablespoons of zest from the limes, then cut all 4 in half and squeeze the juice into a small bowl, about 1/3 cup lime juice. Blend the cherries, whole pepper(s), and lime juice together. Pour into a pot and bring to a boil. Stir continuously. Add pectin, boil 1 minute, add sugar and return to a boil. Add zest and cut the heat. Follow canning procedure.
Great with cream cheese and crackers, but my kids make pb&j sandwiches, dip pretzels into it, just about anything.
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5 cups pitted cherries
1 scorpion/reaper, or 2 ghost peppers
4 limes
5 cups sugar
SureJell pectin
Pit the cherries and set aside. Get 2 tablespoons of zest from the limes, then cut all 4 in half and squeeze the juice into a small bowl, about 1/3 cup lime juice. Blend the cherries, whole pepper(s), and lime juice together. Pour into a pot and bring to a boil. Stir continuously. Add pectin, boil 1 minute, add sugar and return to a boil. Add zest and cut the heat. Follow canning procedure.
Great with cream cheese and crackers, but my kids make pb&j sandwiches, dip pretzels into it, just about anything.
Sent from my iPad using Tapatalk