Spicy Cherry Soda Cranberry Cherry Jelly

This spicy cherry soda cranberry cherry jelly is a sweet-heat holiday spread with a gorgeous ruby color. Dark cherry soda, cranberry juice and tart cherry juice are boiled with powdered pectin, lemon juice and a generous pinch of red pepper flakes, then set with sugar into a glossy, spoonable jelly. The soda adds a deep, almost cola-like cherry flavor, the cranberry brings tartness and the flakes finish every bite with a gentle warmth. Spoon it over cream cheese with crackers, glaze a ham or tuck a jar into a holiday gift basket.

Why You’ll Love This Cherry Soda Cranberry Cherry Jelly

• Sweet with a little heat: fruity and bright, with a warm red pepper finish.
• No fruit to prep: it is made entirely from juices and soda, so there is nothing to pit, chop or strain.
• Quick to make: the cooking takes about 15 minutes; the jars do the rest.
• Beautiful color: deep ruby red with flecks of pepper, perfect for gifting.
• Versatile: a party appetizer, a sandwich spread and a meat glaze in one jar.
• Shelf-stable: processed in a boiling water bath, sealed jars keep in the pantry.

Ingredients for Cherry Soda Cranberry Cherry Jelly

• 14 fl oz dark cherry soda (cherry-flavored soda), at room temperature
• 1 3/4 cups cranberry juice
• 1 1/4 cups tart cherry juice
• 3 tablespoons lemon juice
• 1 1/2 teaspoons red pepper flakes
• 2 oz powdered pectin
• 5 cups sugar, measured into a separate bowl

Ingredient Notes

Dark cherry soda: Any cherry-flavored cola-style soda works. Let it go a little flat, or stir it well in the pot, so it does not foam up too much. Use regular soda, not diet; the sugar matters for the set.

Juices: Use 100 percent cranberry juice or cranberry juice cocktail, and unsweetened tart cherry juice. Bottled lemon juice gives consistent acidity, which is helpful for canning.

Red pepper flakes: 1 1/2 teaspoons gives a mild-to-medium warmth. Use 1 teaspoon for kids, or up to 2 teaspoons for more kick.

Pectin and sugar: Use regular powdered pectin (not low-sugar or liquid pectin) and do not reduce the sugar. Pectin jelly depends on the exact balance of sugar, acid and pectin to set. A standard 1.75 oz box is fine if that is the size you find.

How to Make Cherry Soda Cranberry Cherry Jelly

Before you start, wash 6 to 7 half-pint jars, new lids and bands in hot soapy water, and keep the jars hot in your water bath canner. Have every ingredient measured, because pectin jelly moves fast once it boils. The National Center for Home Food Preservation has a helpful guide to making jelly with added pectin.

Step by Step

1. Combine: In a large, deep stainless steel pot (at least 6 quarts), stir together the cherry soda, cranberry juice, tart cherry juice, lemon juice and red pepper flakes.
2. Add the pectin: Whisk in the powdered pectin until fully dissolved. A small dab of butter (1/2 teaspoon) is optional and helps reduce foam.
3. First boil: Bring to a full rolling boil over high heat, one that does not stop bubbling when stirred.
4. Add the sugar: Pour in all 5 cups of sugar at once, stirring constantly.
5. Hard boil: Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
6. Skim: Remove from the heat and skim off any foam with a metal spoon. Stir gently so the pepper flakes are evenly spread.
7. Fill: Ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Wipe the rims clean and apply lids and bands fingertip-tight.
8. Process: Process in a boiling water bath for 10 minutes (adjust the time for altitude above 1,000 feet).
9. Cool: Lift the jars out onto a towel and leave them undisturbed for 12 to 24 hours. Check that each lid has sealed.

Tips for the Best Cherry Soda Cranberry Cherry Jelly

Use a Big Pot

Soda and pectin both foam. A deep pot keeps the boiling jelly from climbing over the rim.

Time the Hard Boil

Start the 1-minute timer only when the boil cannot be stirred down. Under-boiling can leave the jelly runny; over-boiling can make it stiff.

Keep the Flakes Suspended

Pepper flakes like to float. Stir the skimmed jelly gently for a minute before ladling so they are spread through the pot, and do not shake or tip the jars after processing. If some rise to the top, the flavor is the same.

Give It Time to Set

Pectin jelly can take up to 24 to 48 hours to fully firm. Do not judge the set too early.

Follow Tested Canning Steps

For headspace, altitude and seal checks, the NCHFP home canning guides are the most reliable reference.

How to Serve Spicy Cherry Jelly

The classic way is poured over a block of cream cheese and served with buttery crackers, the same idea as our pepper jelly cream cheese pretzel bites. It is also lovely brushed over baked ham, pork chops or meatballs in the last few minutes of cooking, spread on a turkey and brie sandwich or stirred into a quick pan sauce.

For a holiday dessert table, pair it with a creamy cranberry fluff or a no-bake cherry cheesecake.

Variations

• Milder: cut the red pepper flakes to 1/2 teaspoon, or leave them out for a sweet cherry cranberry jelly.
• Hotter: add 1 finely minced jalapeño with the juices.
• Warm spice: add a cinnamon stick while boiling and remove it before jarring.
• More jelly ideas: if you love sweet holiday jellies, try our candy apple jelly.

Storage

Sealed jars: Store properly processed and sealed jars in a cool, dark place and use within about 1 year for the best quality and color.

Opened jars and unsealed jars: Refrigerate and use within about 3 weeks.

Refrigerator jelly: If you skip the water bath, keep the jars in the refrigerator from the start and use within 3 weeks, or freeze for longer storage, leaving extra headspace.

Frequently Asked Questions

Why didn’t my jelly set?

Usually the boil was not a true rolling boil, the sugar was reduced or the pectin was old. Wait 48 hours before deciding; it often firms up. Runny jelly still makes a great glaze or syrup.

Can I use less sugar?

Not with regular pectin. Reducing the sugar affects the set and the safety of the shelf-stable jars. Use a pectin made for low-sugar recipes and follow its directions instead.

Is it very spicy?

No, 1 1/2 teaspoons of flakes give a gentle, warm finish rather than strong heat. Adjust to taste.

Can I use diet or zero-sugar soda?

Use regular soda. Artificial sweeteners can taste bitter when boiled, and the recipe was balanced for regular soda.

How many jars does it make?

About 6 to 7 half-pint (8 oz) jars, depending on how much foam you skim.

Cherry Soda Cranberry Cherry Jelly Recipe Card

Yield: about 6 to 7 half-pint jars | Prep time: 20 minutes | Cook time: 15 minutes | Processing time: 10 minutes

Ingredients: 14 fl oz dark cherry soda, 1 3/4 cups cranberry juice, 1 1/4 cups tart cherry juice, 3 tbsp lemon juice, 1 1/2 tsp red pepper flakes, 2 oz powdered pectin, 5 cups sugar.

1. Prepare hot, clean half-pint jars, lids and a boiling water bath canner.
2. Combine the soda, juices, lemon juice, pepper flakes and pectin in a large pot.
3. Bring to a full rolling boil over high heat, stirring.
4. Add the sugar all at once and return to a full rolling boil; boil hard 1 minute, stirring constantly.
5. Remove from the heat and skim the foam.
6. Ladle into hot jars with 1/4 inch headspace, wipe rims and apply lids.
7. Process in a boiling water bath for 10 minutes, adjusting for altitude. Cool 12 to 24 hours and check seals.