I've made raspberry pepper jelly and cranberry pepper jelly with good results, and I'm thinking about trying cherry pepper jelly.

Here's the story. I bought some bags of frozen sour cherries last weekend. I plan to make cherry amaretto jam with them. The recipe for that from the Ball book uses three 12 oz bags of frozen cherries (36 oz). The bags that I bought were 600 grams. I have four bags, so if I weigh out two batches of 36 oz, I will have 12 oz of extra cherries. In addition, the recipe has you drain the juices from the thawed cherries, so I will have the extra juice as well as the extra cherries. I've studied the recipes for sour cherry jelly, sour cherry jam, and red onion jam and think I might have a workable recipe. This is making some assumptions about how much fruit/juice I will have left over. If I didn't end up with quite enough juice i would sub some other kind of juice for the missing part. What do you think?

Cherry Pepper Jelly

1 cup chopped sour cherries

2 cups chopped peppers (some combination of hot and mild)

1 1/2 cups sour cherry juice

1/2 cup raspberry red wine vinegar (the bottle I have is 6% acidity)

1 box powdered sure jell

4 3/4 cups sugar

It should make about 6 jelly jars.