If you’re looking for a unique homemade preserve that’s both sweet and a little fiery, this Watermelon Jalapeño Jelly is the answer.
It combines the refreshing sweetness of watermelon with the gentle heat of jalapeños, creating a vibrant jelly that’s as stunning as it is delicious. Spread it on toast, serve it with cheese and crackers, or brush it on grilled meats for a summer glaze.
This recipe became a favorite in our home because it’s easy to make and always surprises guests with its bold, refreshing flavor. It’s a great way to enjoy summer fruit in a totally new way and makes for a perfect homemade gift.
Why You’ll Love This Recipe
This Watermelon Jalapeño Jelly is sweet, slightly spicy, and full of summer flavor. It has a gorgeous color and smooth texture, making it as beautiful as it is tasty.
The gentle jalapeño heat balances the natural sweetness of watermelon for a jelly that’s perfect for everything from cheese boards to glazes for grilled chicken or shrimp.
It’s also versatile—you can adjust the spice level, swap in other peppers, or even add citrus for extra brightness. It cans beautifully and freezes well, so you can enjoy this unique jelly all year long.
What You’ll Need
- 4 cups strained watermelon juice (from seedless watermelon)
- 1–2 jalapeños, seeded and chopped (keep some seeds for more heat)
- 1 tablespoon lemon juice
- 1 (1.75 oz) box powdered pectin
- 4 cups granulated sugar
Pro Tips
- Blend and strain watermelon well to avoid pulp for a clear jelly.
- Adjust heat level by keeping or removing jalapeño seeds.
- Taste the juice before cooking—if it’s very sweet, you can slightly reduce the sugar.
- Use a large pot because jelly foams up quickly as it boils.
- Check for doneness by putting a drop on a cold plate—if it wrinkles when pushed, it’s ready.
Tools You’ll Need
- Blender or food processor
- Fine mesh strainer or cheesecloth
- Large saucepan
- Wooden spoon
- Canning jars with lids and rings
- Funnel and ladle
- Water‑bath canner or large pot
Substitutions and Variations
- Make it hotter: Add an extra jalapeño or a pinch of red pepper flakes.
- Citrus twist: Replace lemon juice with lime juice for a more tropical flavor.
- Honey version: Replace some sugar with honey for a deeper sweetness (adjust pectin accordingly).
- Mixed fruit: Combine part of the watermelon juice with strawberry or raspberry juice.
Make‑Ahead Tips
- Properly canned jelly will last up to 1 year in a cool, dark place.
- If you’re not canning, store in the fridge for up to 3 weeks.
- You can also freeze cooled jelly in airtight containers for up to 6 months.
How to Make Watermelon Jalapeño Jelly
1. Prepare the Jars
Wash jars, lids, and rings in hot, soapy water. Sterilize jars by boiling for 10 minutes. Keep warm until ready to fill.
2. Make the Watermelon Juice
Cut seedless watermelon into chunks, blend until smooth, and strain through a fine mesh strainer or cheesecloth to remove pulp. Measure 4 cups of juice.
3. Cook the Jelly Base
In a large saucepan, combine watermelon juice, chopped jalapeños, and lemon juice. Stir in powdered pectin and bring to a boil over medium‑high heat.
4. Add Sugar and Boil Hard
Stir in sugar all at once, mixing well. Return to a rolling boil and cook for 1–2 minutes.
5. Remove Foam and Fill Jars
Take the pan off heat and skim off any foam. Carefully ladle the hot jelly into sterilized jars, leaving ¼‑inch headspace. Wipe rims clean, place lids, and screw on rings.
6. Process in a Water Bath
Place jars in a boiling water canner, making sure they’re covered by at least 1 inch of water. Process for 5 minutes (adjust time for altitude if needed).
7. Cool and Store
Remove jars and let them cool undisturbed for 12–24 hours. Check seals—lids should not flex when pressed.
Leftovers and Storage
Properly sealed jars last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
For freezer storage, pour cooled jelly into freezer‑safe containers and freeze for up to 6 months.
Nutrition & Benefits
Watermelon is hydrating and rich in vitamins A and C, while jalapeños add a small metabolism‑boosting kick. Making your own jelly lets you control sweetness and spice while avoiding preservatives found in store‑bought versions.
Recipe FAQ
1. Can I use bottled watermelon juice?
Yes, as long as it’s 100% juice without added sugar. Freshly blended juice tastes best, though.
2. How spicy will this jelly be?
The heat depends on how many jalapeños and seeds you use. For mild jelly, remove all seeds; for spicier jelly, keep some seeds.
3. Can I reduce the sugar?
Yes, but you’ll need to use low‑sugar pectin to ensure the jelly sets properly.
4. How long does homemade watermelon jalapeño jelly last?
Properly canned jelly lasts up to 1 year. Once opened, refrigerate and use within 3 weeks.
5. Can I freeze it instead of canning?
Yes! Pour cooled jelly into freezer‑safe containers and freeze for up to 6 months.
Sweet, Spicy, and Full of Summer Flavor
This Watermelon Jalapeño Jelly is a unique, flavorful way to enjoy watermelon. With its vibrant color and balance of sweet and spicy, it’s perfect for spreading, glazing, or gifting.