Add all of the chopped cherries to a deep bottom saucepan.

Place over medium heat and add the vinegar, water, sugar, serrano pepper, and bell pepper. Stir to combine.

Boil the mixture for 60 minutes.

Remove it from the heat and allow to cool for 10 minutes.

Use a hand blender to smooth the jelly base to your desired consistency (around half blended works best.)

Place the mix back on the heat and simmer for a further 30 minutes.

Check its consistency by placing a spoonful of jam on a small plate and allow to set for 10 minutes.

If the jam sets, remove it from the saucepan and and pour into 2 sterilized jars. Seal with an airtight lid.