Cherry Lime Jalapeno Jelly

Cherry lime jalapeno jelly is a glossy red spread made from tart cherry juice, chopped sweet cherries, fresh lime and a small amount of jalapeno. It is sweet first, then tart, then warm, and it belongs next to a block of cream cheese and a sleeve of crackers. The batch makes about 6 half pints and takes 45 minutes of work, plus 24 hours to set.

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What goes into cherry lime jalapeno jelly

• 2 1/2 cups 100% tart cherry juice
• 1/2 cup finely chopped pitted sweet cherries
• 1/2 cup apple cider vinegar (5% acidity)
• 2 tbsp fresh lime juice
• Finely grated zest of 2 limes
• 1/3 cup very finely chopped jalapenos
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Each item has a job. The tart cherry juice gives the jelly its deep color and a sharp backbone, so look for a bottle labeled 100% juice. The chopped sweet cherries add little pieces of fruit you can see suspended in the jar. Vinegar and lime keep the sugar in check, and the zest carries most of the lime aroma. Check the vinegar label for 5% acidity, since that is what the recipe is written for.

Two things to sort out before the stove goes on

Zest first, then juice

Grate the limes while they are still whole and firm. Once a lime is cut and squeezed, it goes soft and the grater slips. Take only the green part of the peel. The white layer underneath tastes bitter, and in a clear jelly you would notice it. Two limes give you the zest, and you only need 2 tablespoons of juice, so you may have some left over.

Put on gloves and chop small

Wear gloves for the jalapenos. The oils stay on bare fingers for hours and find their way to your eyes. Chop the peppers very finely, along with the cherries. Tiny pieces stay spread through the jelly as it sets, while big chunks tend to float to the top of the jar.

While you are prepping, measure all 5 cups of sugar into its own bowl and get your half pint jars hot. The sugar goes in at one moment, and the jars need to be ready the second the jelly comes off the heat. Jelly making moves fast at the end, and there is no time to hunt for a measuring cup.

How to make it

• Wearing gloves for the jalapenos, combine the cherry juice, chopped cherries, vinegar, lime juice, lime zest, jalapenos and pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off the foam.
• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes, adding 5 minutes if you live above 1,000 feet. Let the jelly set for 24 hours.

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Why the 1 minute boil matters so much

A full rolling boil is one that keeps bubbling hard even while you stir. If the bubbles settle down when the spoon moves, you are not there yet. Powdered pectin goes in with the juice so it can dissolve before the sugar arrives, and the boil after the sugar is what activates the set.

Start your timer only once the pot is back at that hard boil, then pull it off at exactly 1 minute. Too short and you risk a runny jar. A large heavy pot helps here: the mixture foams up high, and a thin pot can scorch the sugar on the bottom. Skim the foam right away so the jars come out clear and glossy instead of cloudy on top.

Serving it and keeping it

The classic way is to spoon it over a block of cream cheese and set out crackers. The red color looks bright on a holiday board, and the lime keeps it from tasting like plain candy. Give the jars the full 24 hours before you judge the texture. Jelly that looks loose on the first evening often firms up by the next day.

Sealed jars keep for 1 year. Once you open a jar, keep it in the refrigerator and use it within 1 month.

If you like this one, compare it with our original cherry jalapeno jelly or the greener jalapeno lime pepper jelly . For a party spread, try a jar in our Christmas pepper jelly cream cheese dip , or make a second batch of spiced cranberry orange jalapeno jelly for gifting.

Questions about this jelly

Can I use cherry juice cocktail instead of 100% tart cherry juice?

We wrote the recipe for 100% tart cherry juice, and the sugar, vinegar and pectin are balanced around it. A sweetened blend would change both the flavor and the balance, so stick with the pure juice.

I live at high altitude. What changes?

Only the canning time. Above 1,000 feet, add 5 minutes to the 10 minute boiling water bath.

Can I cut the sugar?

We don’t recommend it. The 5 cups of sugar work together with the powdered pectin to set the jelly, and changing the amount can leave you with syrup.

My jelly looks thin right after canning. Did it fail?

Probably not. The recipe allows 24 hours for setting, so leave the jars alone overnight before deciding.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us