Serrano Cherry Jam

Serrano Cherry Jam

  By  , ,

October 7, 2015

  • Yields: 8 Pints
Serrano Cherry Jam


1In a large pot on high heat pour the olive oil in and bring to almost smoke point.

2Add the minced Serrano peppers and blister.

3Add the cherries and the sugar, reduce the heat then pour in the water then bring to a simmer to dissolve the sugar.

4Add the Mrs. Wages® Fruit Pectin Home Jell® and continue to cook for 15 minutes.

5Remove from heat, ladle jam into freezer containers, leaving 1/2-inch head space.

6Store in freezer up to 12 months. Once a container is opened, keep in refrigerator and use within a few days.


16 cups cherries (fresh or frozen)

1 cup Serrano peppers (seeded minced)

4 cups sugar

1/4 cup olive oil

4 cups water

1 box Mrs. Wages® Fruit Pectin Home Jell®


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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