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I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars, and the March challenge was Jellies and Shrubs! Since my family and I really aren't into the Shrubs, vinegary concentrated drinks, I decided to stick with jelly, but I used my cherries from last years crop to make jelly. I've never made Cherry Jelly before. It is sweet, tart and delicious! My cherries were frozen. I rinsed them off and set the colander on the base after they drained well. I let them thaw. I removed the pits over the colander , yielding about 4 - 4 1/2 cups of cherries.  The base caught 3/4 cup of cherry juice!  I cooked the cherries after adding  Sure-Jell (I didn't need to add water since the base of my colander caught the juice. I boiled them and then added the  sugar. I boiled them for a few minutes to yield the most juice. I used the colander and base again to separate the cherries from the jelly juice. I filled the jelly jars and processed t...

This month in the Food in Jars Food Mastery Challenge, we are featuring jellies and shrubs. I made Cherry Jelly, so I saved the actual cherries and used them in this chutney! Think about Easter and the Lamb and Mint Jelly combo you've always heard the hype about? How about Lamb (or pork loin, ham or chicken) and this Cherry~Apple Jalapeno Chutney?!?  Cherries strained from the jelly. Since the cherries had already cooked down in the jelly, I combined the other ingredients to cook down and soften.  ... then I added the cherries. Take out the cinnamon stick before canning.  It looks like this when it's finished. You can see a bit of jalapeno sitting on top of an apple in the picture. Cherry~Apple Jalapeno Chutney 1lb cherries, pitted, coarsely chopped 1 cup firmly packed light brown sugar 1 tart apple (such as Granny Smith), finely chopped 2 or 3 chopped jalapenos, or to taste 1/3 cup cider vinegar 3/4 teaspoon mustard seed 1/4 teaspoon allspice 1(4-inch) cinnamon stick In ...