Berry-Serrano Pepper Jelly

Turn up the heat with this sweet and spicy pepper jelly recipe. Try it for a snack, or open a jar for an appetizer with cheese and crackers.

charcuterie plate with berry-serrano pepper jelly
Photo: Andy Lyons
Prep Time:
30 mins
Process Time:
5 mins
Total Time:
35 mins
5 half-pint jars


  • 1 ½ cup cranberry-blueberry juice blend or other cranberry juice blend (not low-calorie)

  • 1 cup vinegar

  • 2 small fresh serrano chile peppers, halved

  • 5 cup sugar

  • ½ of a 6-oz. pkg. (1 foil pouch) liquid fruit pectin


  1. In a medium heavy saucepan combine cranberry juice, vinegar, and the serrano peppers. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Strain mixture through a fine-mesh sieve set in a medium bowl; discard peppers. Measure 2 cups liquid.

  2. In a 5- to 6-quart heavy pot combine the 2 cups strained liquid and the sugar. Bring to boiling over medium heat, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

  3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  4. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Up the Heat

For a hotter jelly, stir in serrano chile pepper slices with the pectin. Evenly divide the pepper slices among the jars.

Nutrition Facts (per serving)

52 Calories
13g Carbs
Nutrition Facts
Calories 52
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 13g 5%
Total Sugars 13g
Vitamin C 1.2mg 6%
Potassium 3mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles