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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 ...

I received an email from Michelle at Easy~Greasy about her product. It is a colander with a base and lid. I was thrilled at her offer to send me one FREE to try out and review! Not only that, but she offered to give one to the lucky winner so I could do a giveaway! So, I set out to test her system and see if it would really be beneficial to me in the kitchen! To start with, my cherries were left over from last year and were frozen. I rinsed them off and set the colander on the base after they drained well. I let them thaw. I then removed the pits over the colander. I usually do this in the sink with my regular metal colander. I continued pitting cherries until I was done, leaving me about 4 - 4 1/2 cups of cherries. I was totally shocked when I picked up the colander and looked in the base! The base caught 3/4 cup of cherry juice! That is the equivalent of an 8 ounce jar of jelly!  I had no idea I was wasting that much juice! I cooked the cherries after adding sugar and Sure-Jell....