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Merlot Cherry Habanero Jelly on Food Wine Sunshine

Merlot Cherry Habanero Jelly

Making your own jams and jellies is not only delicious, but rewarding! I created this Merlot Cherry Habanero Jelly and love it, I hope you will too!
5 from 2 votes
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Course: Appetizer, Appetizer | Condiment, Jelly
Keyword: cherries, jam, jelly, peppers, spicy
Prep Time: 30 minutes
Cook Time: 5 minutes
Setting Time: 3 hours
Total Time: 3 hours 35 minutes
Servings: 8 8 oz jars
Calories: 504kcal
Author: Tracy


  • Stove


  • 7-8 8 oz jelly jars with lids
  • 3 1/4 cups finely chopped/diced cherries - approx. 2.5 lbs
  • 1/4 cup finely chopped/diced habanero peppers - approx 5 peppers - remove seeds to reduce "heat"
  • 1/4 cup Merlot I used CK Mondavi & Family
  • 4 3/4 cups sugar
  • 1 box SURE-JELL


  • Sterilize your jars and lids in a stock pot by adding jars and filling with water and bringing water to a boil and simmer in boiling water for at least 10 minutes.
  • While you are preparing your jars and lids, put the prepared cherries, peppers, and Merlot into a large pot.
  • Stir in the package of SURE-JELL into the fruit mixture.
  • Bring the mixture to a full rolling boil (a boil that doesn't stop when stirred, but be sure it doesn't boil over), stirring constantly.
  • Pour in the sugar into the fruit mixture.
  • Return to a full rolling boil, boil for 1 minute, stirring constantly.
  • Remove from heat and skim off any foam with a metal spoon.
  • Remove jars and lids from the boiling water and set on wooden board or towels to dry.
  • When fruit mixture is ready, ladle them into the warm/hot jars (be careful not to burn your hands, then liquid and jars are going to be hot!).
  • Fill each jar within a 1/4 inch from the top.
  • Wipe jar rims and threads of any spills.
  • Put the lids on the jars once they are filled.
  • Place the filled jars back into the stock pot that you used to sterilize the jars, standing upright. The water will still be hot, be careful.
  • Fill the pot with additional water if necessary, water must be 1-2 inches ABOVE the top of the jars.
  • Bring water to a gentle boil. Cover and "process" for 10 minutes.
  • Remove the jars from the pot (I used tongs, be careful, they will be HOT), and place them on a wooden board or towel so that they can cool.
  • You will hear the lids start to "pop", that means they are sealed. Once they are cool, be sure to press all the lids to make sure they sealed correctly, they should not pop back up once pressed.
  • Let prepared jars stand at room temperature until set (up to 24 hours, but mine started to set within a couple hours).
  • Store unopened jams and jellies in a cool, dry place for up to 1 year.
  • Refrigerate opened jams and jellies for up to three weeks after opened.
  • Enjoy!


Be careful when handling peppers, use gloves or be prepared for HOT fingers. Remove the seeds for less "heat."


Calories: 504kcal | Carbohydrates: 129g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 158mg | Fiber: 1g | Sugar: 126g | Vitamin A: 106IU | Vitamin C: 15mg | Calcium: 7mg | Iron: 1mg
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