🌶️ Jalapeño & Watermelon Jelly Day
Is It Christmas? No – It's Better! Two Vibrant Jellies in One Day
📌 In This Article
🌶️ The Jelly Day Story
"Is it Christmas? No... Today was Jalapeño Pepper Jelly and Watermelon Jelly day!" 🌶️🍉✨
Some days are just made for canning. Today was one of those days – a full-blown jelly-making marathon featuring two colorful, flavorful jellies. The vibrant red of the jalapeño jelly and the beautiful pink of the watermelon jelly created a stunning rainbow on the counter.
Both recipes use Bernardin liquid pectin for a perfect set. The jalapeño jelly has a sweet heat that's incredible on crackers with cream cheese. The watermelon jelly is light, refreshing, and tastes like summer in a jar.
💬 The perfect pair: "Two jellies in one day – a sweet and spicy masterpiece."
🌶️ Jalapeño Pepper Jelly
YIELD: 5-6 half-pint jars | PROCESS: 10 min water bath | FLAVOR: Sweet · Spicy · Tangy
"The perfect balance of sweet and heat – this jelly is incredible on crackers with cream cheese." 🌶️✨
📦 Ingredients
- 🌶️ 3 cups chopped jalapeño peppers – seeds removed for milder heat
- 🫑 1 cup chopped green bell pepper
- 🍎 1½ cups apple cider vinegar – 5% acidity
- 🍬 6 cups granulated sugar
- 📦 2 pouches Bernardin liquid pectin – or Certo
- 🧈 ½ teaspoon butter – optional, to reduce foaming
📝 Step-by-Step Instructions
Step 1 – Prepare Jars
- Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C).
- Set screw bands aside. Heat SNAP LID® sealing discs in hot water (not boiling). Keep jars and sealing discs hot until ready to use.
💡 Pro Tip
"Keep jars and lids hot – this prevents thermal shock when adding hot jelly."
Step 2 – Prepare Peppers
- Wash and chop jalapeño peppers. Remove seeds for a milder jelly – leave some seeds for extra heat.
- Chop green bell pepper.
- In a food processor, pulse peppers until finely chopped.
⚠️ Important: "Wear gloves when handling jalapeños – the oils can burn your skin."
Step 3 – Cook the Jelly
- In a large, deep stainless steel saucepan, combine the chopped peppers, apple cider vinegar, and sugar.
- Bring to a full rolling boil over high heat.
- Add both pouches of liquid pectin, squeezing the entire contents from each pouch.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam, if necessary.
💡 Pro tip: "A full rolling boil is one that cannot be stirred down – this is essential for activating the pectin."
Step 4 – Jar and Process
- Quickly pour hot jelly into hot jars to within ¼ inch of the top (headspace).
- Using a nonmetallic utensil, remove air bubbles and adjust headspace.
- Wipe jar rims, removing any food residue.
- Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust for altitude).
- Remove jars and cool upright, undisturbed for 24 hours.
- Check seals – discs should curve downward and not move when pressed.
🍉 Watermelon Jelly
YIELD: 5-6 half-pint jars | PROCESS: 10 min water bath | FLAVOR: Sweet · Floral · Refreshing
"This beautiful pink jelly tastes like summer in a jar – a unique and refreshing treat." 🍉✨
📦 Ingredients
- 🍉 6 cups chopped watermelon – rind removed
- 🍎 ½ cup white balsamic vinegar – or white wine vinegar
- 🍋 4 tablespoons lemon juice
- 🍬 5 cups granulated sugar
- 🌿 1 stem lemongrass – chopped (optional – I did NOT use it)
- 📦 2 pouches Bernardin liquid pectin
📝 Step-by-Step Instructions
Step 1 – Prepare Jars
- Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C).
- Set screw bands aside. Heat SNAP LID® sealing discs in hot water. Keep jars and sealing discs hot until ready to use.
💡 Pro tip: "Lemon grass adds a fresh scent to this beautiful pink jelly, but I did NOT use it and it was still amazing."
Step 2 – Extract the Juice
- Chop enough watermelon pulp to measure 6 cups.
- Place in a saucepan. Cover and heat gently on medium-low heat for 5 minutes.
- Remove from heat and thoroughly crush the watermelon.
- Pour prepared watermelon into a dampened jelly bag or cheesecloth-lined sieve suspended over a deep container.
- Let juice drip undisturbed for at least 2 hours or overnight.
- For quicker results, squeeze bag – juice may be cloudy.
- Measure 2 cups of watermelon juice. If you don't have enough, crush more watermelon or add up to ¼ cup unsweetened white grape juice.
💡 Pro Tip
Letting the juice drip undisturbed results in a clear, beautiful jelly. Squeezing gives quicker results but may be cloudy.
Step 3 – Cook the Jelly
- Transfer 2 cups of watermelon juice into a large, deep stainless steel saucepan.
- Stir in vinegar, lemon juice, all the sugar, and lemongrass (if using).
- Over high heat, bring mixture to a full rolling boil that cannot be stirred down.
- Add liquid pectin, squeezing entire contents from both pouches.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam, if necessary.
- Discard lemongrass.
⚠️ Important: "The boiling time is critical – exactly 1 minute for the pectin to activate properly."
Step 4 – Jar and Process
- Quickly pour hot jelly into hot jars to within ¼ inch of the top (headspace).
- Using a nonmetallic utensil, remove air bubbles and adjust headspace.
- Wipe jar rims, removing any food residue.
- Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip-tight.
- Process in a boiling water bath for 10 minutes (adjust for altitude).
- Remove jars and cool upright, undisturbed for 24 hours.
- Check seals – discs should curve downward and not move when pressed.
💡 Pro tip: "For best quality, use home canned foods within one year."
❓ Frequently Asked Questions
❓ Can I make jalapeño jelly milder?
Yes – remove all seeds and membranes from the jalapeños. The heat is in the seeds and pith.
❓ Can I use regular pectin instead of liquid?
This recipe is designed for liquid pectin. Powdered pectin requires different proportions.
❓ Why did my jelly not set?
Most common reasons: not boiling for a full 1 minute, incorrect sugar-to-juice ratio, or undercooking the pectin.
❓ Can I use white vinegar instead of balsamic?
Yes – white wine vinegar or apple cider vinegar work well.
❓ How long does this jelly last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ Can I double the recipe?
It's better to make separate batches – doubling can affect the set.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 2-3 weeks.
❓ What's the best way to serve jalapeño jelly?
Over cream cheese with crackers – it's a classic!
❓ What does watermelon jelly taste like?
It's light, sweet, and refreshing – like watermelon with a hint of floral notes.
❓ What are signs of spoilage?
Bulging lids, off odors, or mold – discard immediately.
📄 Printable Recipe Cards
╔═══════════════════════════════════════════════════════════════════════╗
║ JALAPEÑO PEPPER JELLY ║
║ Sweet Heat – Perfect with Cream Cheese & Crackers ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 5-6 half-pint jars | PROCESS: 10 min water bath
INGREDIENTS:
- 3 cups chopped jalapeño peppers
- 1 cup chopped green bell pepper
- 1½ cups apple cider vinegar
- 6 cups granulated sugar
- 2 pouches Bernardin liquid pectin
- ½ tsp butter (optional)
INSTRUCTIONS:
1. Sterilize jars and lids. Keep hot.
2. Finely chop peppers in food processor.
3. In a large pot, combine peppers, vinegar, and sugar. Bring to a full rolling boil.
4. Add pectin, boil hard 1 minute, stirring constantly.
5. Skim foam. Pour into hot jars, leaving ¼" headspace.
6. Wipe rims, apply lids (fingertip-tight).
7. Process 10 minutes in water bath.
8. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
╔═══════════════════════════════════════════════════════════════════════╗
║ WATERMELON JELLY ║
║ A Beautiful Pink Jelly – Tastes Like Summer in a Jar ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 5-6 half-pint jars | PROCESS: 10 min water bath
INGREDIENTS:
- 6 cups chopped watermelon (rind removed)
- ½ cup white balsamic vinegar
- 4 Tbsp lemon juice
- 5 cups granulated sugar
- 1 stem lemongrass (optional – I didn't use it)
- 2 pouches Bernardin liquid pectin
INSTRUCTIONS:
1. Sterilize jars and lids. Keep hot.
2. Heat watermelon 5 minutes, crush, and strain through jelly bag for 2 hours.
3. Measure 2 cups juice.
4. In a large pot, combine juice, vinegar, lemon juice, and sugar. Bring to full rolling boil.
5. Add pectin, boil hard 1 minute, stirring constantly.
6. Skim foam. Discard lemongrass.
7. Pour into hot jars, leaving ¼" headspace.
8. Wipe rims, apply lids (fingertip-tight).
9. Process 10 minutes in water bath.
10. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"Is it Christmas? No... Today was Jalapeño Pepper Jelly and Watermelon Jelly day!" 🌶️🍉✨
© CanningRebels — Jalapeño & Watermelon Jelly Day | A Colorful Canning Adventure
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