Ingredients

The following ingredients have 7 Servings
  • 1 cup fresh sweet cherries (stemmed and pitted)
  • 1 large red bell pepper (cut into 1-inch chunks)
  • 2 jalapeno peppers (seeded and diced to make 1/2 cup)
  • 2 cups apple cider vinegar (divided)
  • 6 cups sugar
  • 2 3-oz. pkgs. liquid pectin

Instruction

  • Properly clean and sterilize the jars, lids, and bands. Preheat the oven to 250 degrees and place clean jars on the rack to keep warm and sterilized.
  • As you prepare the jelly, place the canner filled half full with water on the stove and allow it to come to a slow simmer.
  • In the bowl of a food processor, place the pitted cherries, red bell pepper, diced jalapeno peppers, and 1 cup of apple cider vinegar. Chop the mixture, leaving some small pieces, by pulsing until the desired consistency.
  • Pour the chopped mixture into a DEEP stock pot and stir in the remaining 1 cup apple cider vinegar and sugar. Bring the mixture to a boil, stirring often.
  • Once it reaches a rolling boil, stir constantly for 5 minutes (stirring will keep it from boiling over).
  • Remove the pot from the heat and skim off any foam. Cool for 2 minutes, then whisk in the liquid pectin. Ladle the jelly into the sterilized jars, wiping the lips with a clean cloth to remove any drips. Cover with a lid and band and place in the rack of the canner.
  • Bring the water the canner back to a boil, making sure the jar lids are submerged in the water. Process in the boiling water bath for 10 minutes. Turn off the heat and allow the jars to set in the water for 5 minutes before transferring them to a towel on the kitchen counter.
  • Cool completely for 12 to 24 hours before disturbing.