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Hot Cherry Pomegranate Jelly: A Taste of Summer with a Fiery Kick

I still remember the first time I tasted something similar to this jelly. It was at a local farmers market, and a small batch jam maker had a table overflowing with colorful jars. I was immediately drawn to the deep ruby hue of her cherry pepper jelly. The sweet cherry flavor that slowly bloomed on my tongue was quickly followed by a pleasant heat that left me craving more. I knew I had to try my hand at making something similar, but with a touch more sophistication and layers of flavor. This Hot Cherry Pomegranate Jelly is the result – a vibrant preserve perfect for spreading on toast, glazing meats, or adding a sweet and spicy touch to cheese boards.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 5 half-pints
Dietary Type: Vegetarian, Gluten-Free

Ingredients

3 cups sour cherry juice
1 cup unsweetened 100% pomegranate juice or 1 cup apple juice
1 (1 3/4 ounce) package powdered pectin
2 teaspoons hot pepper flakes
5 1/2 cups sugar

Equipment Needed

Large saucepan
Measuring cups and spoons
Jelly jars (5 half-pint jars)
Jar lifter
Boiling water bath canner (or a large stockpot with a rack)
Ladle
Fine-mesh sieve (optional)

Instructions

Prepare your canning jars by sterilizing them. Wash the jars, lids, and bands in hot, soapy water. Rinse well. Place the jars on a rack in a boiling water bath canner, cover with water, and bring to a boil. Boil for 10 minutes. Keep the jars hot until ready to fill. Simmer the lids in a separate saucepan of hot (not boiling) water to soften the sealing compound.
In a large saucepan, combine the 3 cups sour cherry juice and 1 cup pomegranate juice (or apple juice, if substituting).
Stir in the 1 (1 3/4 ounce) package of powdered pectin until completely dissolved. It’s important to make sure the pectin is fully incorporated to prevent clumping later.
Stir in the 2 teaspoons of hot pepper flakes. If you prefer a milder heat, you can reduce the amount of pepper flakes.
Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil means the mixture continues to boil vigorously even when you stir it.
Add the 5 1/2 cups of sugar in a steady stream, stirring constantly to dissolve the sugar completely. Make sure no sugar granules remain undissolved on the bottom of the pan, as this can cause crystallization.
Boil hard for exactly 1 minute, continuing to stir constantly. Use a timer to ensure accurate timing, as under- or over-boiling can affect the set of the jelly.
Remove the saucepan from the heat and skim off any foam that has formed on the surface of the jelly. This will help to ensure a clear and beautiful finished product.
Stir the jelly for 5 to 8 minutes to prevent the hot pepper flakes from settling and floating to the top of the jars. This will help to distribute the heat evenly throughout the jelly. Alternatively, for a clearer jelly without the pepper flakes, you can pour the hot mixture through a fine-mesh sieve to remove the flakes, and omit the stirring step.
Carefully ladle the hot jelly into the prepared jars, leaving a 1/4-inch headspace at the top of each jar.
Wipe the rims of the jars clean with a damp cloth to remove any drips or spills.
Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight. This means tightening the bands until you feel resistance, and then backing off just slightly.
Process the filled jars in a boiling water bath canner for 10 minutes. Make sure the jars are fully submerged in the boiling water, with at least 1-2 inches of water covering the tops of the jars. Adjust the processing time according to your altitude, as higher altitudes require longer processing times to ensure a proper seal. Consult a safe canning guide for specific altitude adjustments.
After processing, turn off the heat and remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them.
Let the jars cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid flexes up and down, it is not properly sealed and should be refrigerated and used promptly.

Expert Tips & Tricks

For the best flavor, use fresh, in-season sour cherries. If you can’t find fresh cherries, frozen sour cherries can be used. Thaw them completely and drain off any excess juice before using.
If you want a thicker jelly, you can increase the amount of pectin slightly. However, be careful not to add too much, as this can result in a rubbery texture.
To test the set of the jelly before canning, place a small spoonful of the hot jelly on a chilled plate and let it cool for a minute. If the jelly wrinkles when you push it with your finger, it is ready.
If your jelly doesn’t set properly after canning, you can re-process it. Combine the jelly with a little more pectin and sugar, bring it back to a boil, and re-can it.
Adding a pat of butter to the saucepan while cooking can help reduce foam formation.

Serving & Storage Suggestions

This Hot Cherry Pomegranate Jelly is incredibly versatile. It’s delicious spread on toast, scones, or biscuits. Try it as a glaze for roasted chicken, pork, or lamb. It also pairs wonderfully with cheese, especially sharp cheddar or creamy brie.

Store sealed jars of jelly in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks. Unsealed jars should also be stored in the refrigerator and consumed within a few days.

Nutritional Information

Please note that this is an estimate, and actual values may vary.

Nutrient	Amount per Serving	% Daily Value
Calories	885 kcal	N/A
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	20 mg	0%
Total Carbohydrate	229 g	76%
Dietary Fiber	0.9 g	3%
Sugars	220 g	N/A
Protein	0.1 g	0%

Variations & Substitutions

Hot Cherry: Omit the pomegranate juice and use a total of 4 cups sour cherry juice.
Hot Cherry Cinnamon: Add 1 (5-inch) stick of cinnamon with the hot pepper flakes. Remove the cinnamon stick after skimming, or pour the mixture through a sieve to remove the pepper flakes and cinnamon stick. Alternatively, stir in 2 tablespoons of cinnamon liqueur after skimming off the foam.
Sweet Cherry Pomegranate: Omit the hot pepper flakes.
Hot Cherry Pomegranate Balsamic: Replace 1/4 cup of the cherry or pomegranate juice with balsamic vinegar. This adds a tangy depth of flavor.
For a milder heat, remove the seeds from the hot pepper flakes before adding them to the jelly. You can also use a milder variety of pepper flakes.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries to make this jelly?
A: Yes, you can use frozen sour cherries. Thaw them completely and drain off any excess juice before using them in the recipe.

Q: Do I have to use a boiling water bath canner?
A: Yes, for long-term storage, it is essential to process the jars in a boiling water bath canner to ensure a proper seal and prevent spoilage.

Q: How do I know if my jelly is set correctly?
A: You can test the set by placing a spoonful of the hot jelly on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.

Q: Can I make this jelly without sugar?
A: Sugar is essential for the setting process of jelly. Using a sugar substitute may not yield the same results and can affect the texture and preservation of the jelly.

Q: How long will this jelly last?
A: Properly sealed jars of jelly can be stored in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.

Final Thoughts

I encourage you to try this Hot Cherry Pomegranate Jelly and experience the delightful combination of sweet, tart, and spicy flavors. It’s a perfect way to capture the taste of summer and enjoy it all year round. Experiment with the variations to find your favorite combination, and don’t hesitate to share your feedback and creations. Try pairing it with grilled cheese for a sophisticated twist, or serve it alongside a charcuterie board for a memorable gathering. Happy canning!

Hot Cherry Pomegranate Jelly Recipe