I notice the chef himself designated this as a refrigerated recipe, not a canned one. A cursory look tells me that's the correct choice, as it appears really low in acid for those peppers (not to mention the olive oil).

Carol

Agree with Carol. It is a fresh use recipe, not a canning recipe. Too little acid for safe shelf storage even if the oil is eliminated. And no pH info for "Colorado cherries" that I can find. How do they differ from standard cherries?

Dave

Colorado cherries are just Bings. :) I'm bummed this isn't for canning, but thought that might be the case. Thanks for looking at it, guys.

The USDA guide below provides a recipe for a Golden Pepper Jelly you could work from. It has more sugar, but then it also has more vinegar. I don't know what the total volume of the peppers would be. You could chop a sweet pepper and determine the volume for those and also determine a volume for the serranos. Then you could use any combination of hot and sweet peppers you wished as long as the total volume remained the same. So you could use red sweet peppers and jalapenos in red and green. Doesn't matter.

You could add cherries. They're not an issue. You could also reduce the sugar slightly, but if you reduce it too much the jelly won't set.

You can use any 5% vinegar, so apple cider instead of the white distilled is fine.

In the end you'll get a recipe quite similar to the one you posted, but you'll be sure it's safe for canning.

Carol

Here is a link that might be useful: USDA Guide Jams and Jellies

Oh, thank you, Carol!!!! :D That's awesome!

If you run a search on this forum you will find a recipe for "Habanero Gold" which is a hot pepper jam made with apricots. You could probably follow that recipe but sub cherries for the apricots.

There have been quite a few threads on variations to the habanero gold including a cherry version, but IIRC, those used dried cherries or other dried fruits.

I think entering pepper jelly in the search or doing a google search focused just on this forum will bring up all kinds of pepper jelly-fruit combos.

Carol

Resurrecting an old thread, here. I'm finally ready to try an amended version of this recipe. On Ball's website, I found the following recipe for Jalapeno Jelly.

12 oz jalape�o peppers (about 12 med)
2 cups cider vinegar, divided
6 cups sugar
2 3-oz pouches of Ball� RealFruit� Liquid Pectin

From everything I've read, I should be able to substitute any pepper (in my case, red bell) for the jalapenos, in whol e or in part, as long as the volume (or weight, in this case), stays the same, correct? I also want to add in chopped, sweet cherries. This will likely be somewhere on the order of 2C of thawed frozen chopped cherries per batch. My sweet cherry recipes from BBB require lemon juice for the cherries, but I assume the vinegar in the above recipe will take care of the acid? Will I need to change the amount of pectin? Is this a stupid (=dangerous) thing to try in the first place? Thanks everyone!