INGREDIENTS

2 quarts fresh blackberries
1 Tbsp rose water (or any flavor you prefer)
3 Tbsp lemon juice

6 cups sugar
chopped Chile pepper to taste

DIRECTIONS

1. Cook the berries with water until heated.
2. Strain to remove most of the seeds.
3. Add the lemon juices, sugar and Chile pepper.
4. Cook rapidly to the jellying point, either using the sheet test or until it reaches 220 degrees (F) on the candy thermometer.
5. As the mixture thickens, stir to keep from scorching.
6. Pour boiling hot into hot jars; adjust the lids.
7. Process 10 minutes in a boiling-water bath.
8. Start the counting time when the water returns to a boil.
9. Remove the jars from the water and cool on a rack.
10. Makes four 12-ounce jars.

This recipe makes it  to be sweet yet still relatively spicy.  It could go with serrano peppers for a medium heat and Jalapeno peppers also  for more spice.

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INGREDIENTS

CHOCOLATE COVERED CHERRIES
3 3/4 c. powdered sugar
4 tbsp. cream
1/2 c. butter
1/2 c. coconut

DIRECTIONS

1. Mix above,
2. then add 1 teaspoon maple flavoring,
3. cover cherries with mixture.
4. Put cherries in refrigerator to cool.

You can also use the following:

TOPPING:

2 sqs. semi-sweet chocolate
2 tbsp. butter
1 (6 oz.) pkg. chocolate chips
2 inch sq. Paraffin wax

1. Melt together
2. dip cherries in this mixture.
3. Cool.

Technorati Tags: Candy, cherry, choc, chocolate, confection, confections, fruits, syrup