Cherry–Bourbon Pepper Jam

Instructions:

1. Add the chopped cherries, sugar, bourbon, and apple cider vinegar to a saucepan set over medium heat.
2. Bring the mixture to a gentle simmer, stirring often, and cook for 10 to 12 minutes until the cherries soften and release their juices.
3. Stir in the minced chili peppers, lemon juice, and cinnamon if using.
4. Add the fruit pectin and bring the mixture to a rolling boil, stirring constantly, for 1 to 2 minutes.
5. Reduce the heat and continue simmering for 10 to 15 minutes until thick, glossy, and jam-like.
6. Remove from heat and allow the jam to cool slightly. It will continue to thicken as it cools.
7. Transfer to clean jars and refrigerate, or process for shelf storage if desired.

Variations

• Use brown sugar for a deeper, caramel-like flavor.
• Swap bourbon for whiskey or dark rum for a different twist.
• Add a pinch of smoked paprika for subtle smokiness.
• Use jalapeños for mild heat or serranos for a spicier jam.

Tips

• Finely chop the cherries for a smoother texture, or leave them chunkier for a rustic jam.
• Adjust chili quantity gradually to control heat level.
• Stir frequently to prevent sticking or scorching.
• This jam pairs exceptionally well with cream cheese, sharp cheddar, grilled pork, roasted chicken, or even as a glaze for holiday ham.