Total Time: 1 hour 15 minutes (Active: 30 minutes | Inactive: 45 minutes)
Difficulty: Moderate
Yield: About 4 half-pint jars (approximately 64 tablespoons)
Cherry–Red Pepper Sweet Heat Jam
This Cherry–Red Pepper Sweet Heat Jam is a bold, versatile condiment that masterfully balances sweet, fruity, and spicy flavors. Made with fresh cherries, roasted red peppers, a touch of ginger, and a gentle kick of chili, it’s a gourmet jam that transforms everyday meals. It’s equally at home glazing grilled meats or chicken, topping a wheel of brie, filling thumbprint cookies, or elevating a simple turkey sandwich. The deep ruby color and complex flavor profile make it a stunning homemade gift or a standout in your own pantry.
Ingredients
2 pounds fresh sweet cherries, pitted and halved
2 large red bell peppers (about 1 pound), roasted, peeled, and finely chopped
1 ½ cups granulated sugar
½ cup apple cider vinegar
1 small fresh red chili (like Fresno or Thai bird’s eye), seeded and minced (adjust to taste)
1 tablespoon fresh ginger, finely grated
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (3 oz) pouch liquid pectin (optional, for a firmer set)
Equipment: Heavy-bottomed large pot, immersion blender or food processor, canning jars with lids and bands (sterilized), canning funnel, ladle, and a large pot for water bath canning (if preserving).
Instructions
Step 1: Prep & Roast (Time: 20 minutes | Intensity: Low)
Preheat your oven broiler to high. Place whole red bell peppers on a baking sheet and broil for 10-15 minutes, turning occasionally, until the skins are completely charred and blistered.
Immediately transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This loosens the skin. Once cool enough to handle, peel off the charred skin, remove the seeds and stems, and finely chop the flesh. Set aside.
While the peppers steam, wash, pit, and halve the cherries. Mince the chili and grate the ginger.
Step 2: Cook the Jam (Time: 40 minutes | Intensity: Medium)
In a heavy-bottomed, non-reactive pot (like stainless steel or enameled cast iron), combine the pitted cherries, chopped roasted red peppers, sugar, apple cider vinegar, minced chili, grated ginger, lemon juice, salt, and black pepper.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently to dissolve the sugar.
Once boiling, reduce the heat to medium and simmer vigorously for 20-25 minutes, stirring often to prevent sticking. The mixture will bubble and thicken slightly. Use a potato masher to break down some of the cherry pieces as it cooks.
For a smoother jam, use an immersion blender directly in the pot to pulse a few times until you reach your desired consistency (a bit chunky is ideal). Alternatively, carefully transfer half the mixture to a food processor, pulse, and return it to the pot.
For a firmer set (optional): Stir in the pouch of liquid pectin. Return the mixture to a full boil for 1 minute, stirring constantly. Remove from heat.
Step 3: Jar and Process (for shelf-stable preserves) OR Cool and Store (Time: 15 minutes active | Intensity: High for canning, Low for refrigeration)
For Refrigeration/Freezing (Easier): Skim off any foam from the surface of the jam. Carefully ladle the hot jam into clean, warm jars, leaving ½-inch headspace. Let cool completely, then secure lids. The jam will continue to thicken as it cools. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
For Water Bath Canning (Shelf-Stable): Prepare your canning equipment. Ladle the hot jam into sterilized hot jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands fingertip-tight. Process jars in a boiling water bath for 10 minutes (adjusting for altitude as needed). Remove and let cool on a towel for 24 hours. Check seals before storing in a cool, dark place for up to 1 year.
Chef’s Notes & Recipe Lasts
Yield: This recipe makes approximately 4 half-pint (8 oz) jars.
Shelf Life:
Refrigerator: Up to 3 weeks.
Freezer: Up to 6 months (ensure headspace for expansion).
Pantry (if properly canned): Up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Spice Level Control: For mild heat, use only half the chili or remove all seeds and ribs. For more intense heat, add an extra chili or include some of the seeds.
Pectin Note: The natural pectin in cherries and peppers provides a soft set. The optional liquid pectin is for those who prefer a thicker, more spreadable consistency.
Serving Suggestions: Glaze for pork chops or meatballs, topping for baked brie with crackers, spread for grilled cheese or paninis, accompaniment to a charcuterie board, or filling for pastries and cookies.
Nutritional Information
Serving Size: 1 tablespoon (approx.)
Servings Per Recipe: About 64
Calories: 35
Total Fat: 0g
Sodium: 20mg
Total Carbohydrates: 9g
Dietary Fiber: 0.5g
Sugars: 8g
Protein: 0g