🍉🌿 Two World-Class Jellies
Zesty Watermelon & Savory Red Onion – The Best You'll Ever Make
📌 In This Article
🌿 The World-Class Jelly Story
"If you enjoy watermelon in the summertime, you'll love this unique jelly any time of year." 🍉✨
These two recipes represent the pinnacle of jelly-making – one sweet and floral, the other savory and bold. The Zesty Watermelon Jelly is a stunning pink creation with a hint of lemongrass [citation:14], while the Zesty Red Onion Jelly is a savory masterpiece that pairs perfectly with meats and cheeses [citation:11].
Both recipes come from Bernardin, a trusted name in home canning [citation:4][citation:14]. They're intermediate-level recipes that deliver professional results every time. These are the jellies that will have everyone asking for your secret.
💬 The best of both worlds: "Sweet, floral, and savory – these two jellies cover every occasion."
🍉 Zesty Watermelon Jelly
YIELD: 5 half-pint jars | PROCESS: 10 min water bath | FLAVOR: Sweet · Floral · Refreshing
"Lemon grass adds a fresh scent to this beautiful pink jelly. If you enjoy watermelon in the summertime, you'll love this unique jelly any time of year." 🍉✨
📦 Ingredients [citation:14]
- 🍉 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
- 📦 2 pouches Bernardin liquid pectin – 85 ml each
- 🧃 ¼ cup unsweetened grape juice – optional, if juice is low
📝 Step-by-Step Instructions [citation:14]
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. Wash lids in warm soapy water and set aside. Do not pre-heat lids [citation:4].
- Keep jars hot until ready to use.
💡 Pro Tip
"Preheating Bernardin lids is not advised. The sealing compound performs better at room temperature." [citation:4]
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." [citation:14]
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.
- 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 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).
- When processing is complete, remove canner lid, wait 5 minutes, then remove jars [citation:14].
- Cool upright, undisturbed for 24 hours. DO NOT retighten screw bands.
- Check seals – lids should curve downward and not move when pressed.
🧅 Zesty Red Onion Jelly
YIELD: 3 half-pint jars | PROCESS: 10 min water bath | FLAVOR: Savory · Zesty · Unique
"For jelly with a lovely pink hue, make the jelly in August when the red onions are fresh." 🧅✨
📦 Ingredients [citation:11]
- 🧅 1 cup diced red onion – fresh, diced small
- 🍋 2 teaspoons lemon zest – fresh, thin strips
- 🍎 ¾ cup white vinegar
- 🍬 3 cups granulated sugar
- 📦 1 pouch Bernardin liquid pectin – 85 ml
📝 Step-by-Step Instructions [citation:11]
Step 1 – Prepare Jars
- Place 3 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. Wash lids in warm soapy water and set aside. Do not pre-heat lids [citation:4].
- Keep jars hot until ready to use.
💡 Pro Tip
"Cut red onion into 1/8 inch slices, then cut into 1/4 inch dice for the perfect texture." [citation:11]
Step 2 – Prepare the Onion
- Cut red onion into ⅛-inch slices; cut slices into ¼-inch dice. Measure 1 cup.
- With a sharp knife, cut a wide strip of paper-thin yellow peel from lemon; cut into thin strips and measure 2 teaspoons.
Step 3 – Cook the Jelly
- In a large, deep stainless steel saucepan, combine the diced onion, lemon zest, vinegar, and all the sugar.
- Over high heat, bring mixture to a full rolling boil that cannot be stirred down.
- Add liquid pectin, squeezing entire contents from pouch.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam, if necessary.
💡 Pro tip: "The jelly will have a lovely pink hue – perfect for a cheese board." [citation:11]
Step 4 – Jar and Process
- Quickly pour hot jelly into hot jars to within ¼ inch of the top (headspace).
- Divide solids equally among jars for even distribution.
- Using a nonmetallic utensil, remove air bubbles and adjust headspace.
- Wipe jar rims, removing any food residue.
- Centre 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).
⚠️ Important: "After processing, carefully invert, twist and/or rotate each jar to distribute solids throughout the jelly." [citation:11]
Step 5 – Cool and Check Seals
- After processing, remove jars without tilting [citation:11].
- Cool upright until lids curve down, about 30 minutes.
- When lids are concave, carefully invert, twist and/or rotate each jar to distribute solids throughout the jelly [citation:11].
- Cool undisturbed for 24 hours. DO NOT retighten screw bands.
- Check seals – lids should curve downward and not move when pressed.
❓ Frequently Asked Questions
❓ Can I make watermelon jelly without lemongrass?
Yes – the lemongrass adds a fresh scent, but you can omit it. The jelly will still be delicious.
❓ What does red onion jelly taste like?
It's savory, zesty, and slightly sweet – perfect with meats, cheeses, and roasted vegetables [citation:11].
❓ Can I use a different vinegar for the watermelon jelly?
Yes – white balsamic, white wine, or apple cider vinegar all work well [citation:14].
❓ Why do I need to let the watermelon juice drip overnight?
Letting it drip undisturbed results in a clear, beautiful jelly. Squeezing gives quicker results but may be cloudy [citation:14].
❓ How long do these jellies last?
Properly sealed jars last up to 18 months in a cool, dark pantry [citation:4].
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 2-3 weeks.
❓ Can I double these recipes?
It's better to make separate batches – doubling can affect the set.
❓ What's the best way to serve red onion jelly?
Serve with roast beef, lamb, ham, or on a cheese board [citation:4].
❓ What's the best way to serve watermelon jelly?
Spread on toast, scones, or use as a glaze for chicken or pork.
❓ What are signs of spoilage?
Bulging lids, off odors, or mold – discard immediately.
📄 Printable Recipe Cards
╔═══════════════════════════════════════════════════════════════════════╗
║ ZESTY WATERMELON JELLY ║
║ Sweet, Floral & Refreshing – A World-Class Classic ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 5 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, chopped
- 2 pouches Bernardin liquid pectin
- ¼ cup unsweetened grape juice (optional)
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, sugar, and lemongrass.
5. Bring to a full rolling boil. Add pectin, boil hard 1 minute.
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 24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
╔═══════════════════════════════════════════════════════════════════════╗
║ ZESTY RED ONION JELLY ║
║ Savory, Zesty & Unique – Perfect for Cheese Boards ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 3 half-pint jars | PROCESS: 10 min water bath
INGREDIENTS:
- 1 cup diced red onion (⅛" slices, ¼" dice)
- 2 tsp lemon zest (thin strips)
- ¾ cup white vinegar
- 3 cups granulated sugar
- 1 pouch Bernardin liquid pectin
INSTRUCTIONS:
1. Sterilize jars and lids. Keep hot.
2. In a large pot, combine onion, lemon zest, vinegar, and sugar.
3. Bring to a full rolling boil. Add pectin, boil hard 1 minute.
4. Skim foam. Pour into hot jars, leaving ¼" headspace.
5. Wipe rims, apply lids (fingertip-tight).
6. Process 10 minutes in water bath.
7. Invert jars to distribute solids. Cool 24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"Lemon grass adds a fresh scent to this beautiful pink jelly." 🍉✨
© CanningRebels — Two World-Class Jellies | Zesty Watermelon & Red Onion
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