Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Process Time: 5 mins Total Time: 35 mins Yield: 5 half-pint jars Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. 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. Rate it Print Nutrition Facts (per serving) 52 Calories 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.