Fiery Cherry Ghost Pepper Jam

1.In a large pot, combine the pitted and halved cherries, granulated sugar, and apple cider vinegar. Stir well to combine and let sit for about 10 minutes to allow the cherries to release their juices.

2.Add the finely chopped ghost peppers to the cherry mixture. Start with one pepper and taste; you can always add more for extra heat. Stir to combine.

3.In a separate small bowl, mix the Sure-Jell fruit pectin with the cinnamon and salt. This helps to prevent clumping when added to the fruit mixture.

4.Bring the cherry mixture to a boil over medium-high heat, stirring frequently. Once boiling, add the pectin mixture and stir continuously for 1-2 minutes until fully dissolved and the mixture returns to a rolling boil.

5.Boil for an additional 1-2 minutes, stirring constantly, until the jam thickens. To test the consistency, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it's ready.

6.Remove the pot from heat and skim off any foam that may have formed on the surface.

7.Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to ensure a good seal.

8.Seal the jars with lids and process in a boiling water bath for 5-10 minutes to ensure they are properly sealed. Adjust the time based on your altitude if necessary.

9.Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the lids pop as they seal. Store in a cool, dark place.