Cherry Jalapeno Jelly

Cherry jalapeno jelly is a deep red, glossy pepper jelly made from tart cherry juice, chopped sweet cherries and fresh jalapeno. Spoon it over a block of cream cheese, set out crackers, and you have the easiest thing on a holiday snack board. The recipe makes about 6 half pints, so it suits anyone who wants a jam day that ends with jars to give away.

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More pepper jellies

• Red Pepper Jelly
• Pineapple Ginger Jalapeno Jam
• Cranberry Jalapeno Pepper Jelly
• Cranberry Apple Jalapeno Jelly
• All our jams and jellies

What goes into the pot

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

Two things to do before the stove goes on

Measure the sugar first. The recipe asks for all 5 cups in a separate bowl, and there is a good reason. Once the juice and pectin reach a rolling boil, the sugar goes in all at once and the clock starts. If you are scooping cup by cup at that point, the mixture drops off the boil, the timing slips, and a soft set is the usual result. Have the bowl right next to the pot.

Chop small, then smaller. The cherries are finely chopped and the jalapenos are very finely chopped. Big pieces of fruit float to the top of the jar and leave a band of plain jelly underneath. Tiny pieces stay suspended and give you a bit of cherry and a fleck of green pepper in every spoonful. A sharp knife works; take your time with the jalapenos so no chunky bits sneak through. Wear gloves if your skin reacts to hot peppers, and keep your hands away from your eyes.

Get your half pint jars hot and the boiling water canner heating before you start cooking. The jelly moves fast once the sugar is in, and it needs to go into hot jars.

How to make cherry jalapeno jelly

• Combine the cherry juice, chopped cherries, vinegar, jalapenos and pectin in a large heavy pot. A big pot matters here because the mixture foams and climbs as it boils.
• Bring to a full rolling boil over high heat, stirring constantly. A rolling boil is one you cannot stir down; the bubbles keep breaking across the whole surface even while the spoon moves.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim off the foam. Use a timer for that minute; guessing is where most runny jelly starts.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands. A clean rim is what lets the lid seal, so wipe away any sticky drips.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Start the timer once the water is back at a boil with the jars in it, and check your elevation before jam day so the extra minutes are not a surprise.

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For a cherry jam without the heat, try this spiced Christmas cherry jam with cinnamon, clove and orange zest.

Another one worth making: Cherry Cranberry Holiday Jam .

Why the jelly looks loose right after canning

Fresh out of the canner, the jars will look liquid, and that worries a lot of first-time jelly makers. Pectin jelly needs time. The recipe allows 24 hours of setting, so leave the jars alone on the counter for a full day before you tilt them, shake them or decide anything about the texture. You will hear the lids pop as they seal while they cool.

The tart cherry juice and the cider vinegar keep the flavor sharp, which is what stops 5 cups of sugar from tasting flat. The sweet cherries add body and color, and the jalapeno brings a warm finish that shows up after the fruit.

Serving it and keeping it

A simple way to serve it is to pour a few spoonfuls over a block of cream cheese and surround it with crackers. On a holiday board, the dark red color sits nicely next to cheese, nuts and cured meats. The flecks of cherry and green jalapeno stay visible through the glass, so the jars look good lined up on a shelf long before anyone opens one.

Sealed jars keep 1 year. Once you open a jar, refrigerate it and use it within 1 month. Writing the canning date on each lid makes that year easy to track, and opening one jar at a time keeps the rest sealed until you need them.

If you are filling a shelf for gifting, this pairs well with our cranberry jalapeno pepper jelly and the cinnamon-spiced apple cinnamon jalapeno jelly . For a brighter, tropical jar, try the pineapple jalapeno jelly or go simple with a green jalapeno pepper jelly .

Cherry jalapeno jelly questions

Can I use frozen cherries?

Yes. Frozen pitted cherries work fine. Thaw them and chop them first, the same way you would chop fresh ones, so the pieces stay small and suspended.

Can I cut the sugar?

This recipe is built around the full 5 cups of sugar with regular powdered pectin, and the sugar is part of what makes it set. We have not given a reduced-sugar version, so for a reliable jelly, stick with the amount listed.

Why does the sugar go in all at once?

Powdered pectin needs to dissolve and boil in the juice before the sugar is added. Adding all the sugar in one go keeps the timing simple: back to a rolling boil, then exactly 1 minute.

How hot is it?

With 1/3 cup of jalapenos spread across about 6 half pints, it is a sweet jelly with a warm finish. Jalapenos vary in heat, so the result will change a little from batch to batch.

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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