Watermelon, Mango, and Black Pepper Jelly

Several weeks ago, one of my friends and followers asked me about watermelon jelly. I really had never done that before but it got me to thinking. Since watermelons were, and are, in season I started buying one per week to figure it all out. It took me some time to get it right but then……I did!!

First, I went online and looked at the recipes. They were all pretty much the same and so I made it. Well, it was fine but nothing spectacular and really nothing I would want on a biscuit or anything else so as usual I went out on my own. I must tell you that melons do NOT make jelly or jam easily so I made a lot of mistakes. I made a lot of watermelon water basically.

While I was going through internet recipes, I kept coming across watermelon mango salsa and variations of that. I tried making something like that and it just didn’t go well but I still liked the taste of the salsa – since I had both, I made up a little batch and boy howdy! What a tasty combination THAT is. I kept thinking how I could make watermelon jelly with mango and make it work and more importantly, what would I do with it when I was finished making it.
Here’s what I came up with:

Watermelon, Mango, and Black Pepper Jelly

1 and ½ Cups watermelon juice
1 Tablespoon freshly ground black pepper
3 Tablespoons powdered pectin
1 and ½ Tablespoon lemon juice
1 pat butter (this one is a foamer!)
1 Cup Sugar
1 and ½ Tablespoons Mango Rum (optional)

Put the first five ingredients in a pot and bring it to a hard boil.
Add sugar and bring to hard boil again and let it remain there, stirring constantly, for 1 full minute.
Take pot off the stove, stir in Mango Rum if using, and let sit for 5 minutes.
Ladle into sterilized jars (makes three ½ pints), place one simmering flat and screw top lid.
Process in water bath canner for 10 minutes and allow cooling for 24 hours in a draft free area.
After processing, there is no rum or alcohol taste and a hint just a hint of mango.

Watermelon, Mango, and Black Pepper Jelly

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Watermelon, Mango, and Black Pepper Jelly

Ingredients

• 1 and ½ Cups watermelon juice
• 1 Tablespoon freshly ground black pepper
• 3 Tablespoons powdered pectin
• 1 and ½ Tablespoon lemon juice
• 1 pat butter this one is a foamer!
• 1 Cup Sugar
• 1 and ½ Tablespoons Mango Rum optional

Instructions

1. Put the first five ingredients in a pot and bring it to a hard boil.
2. Add sugar and bring to hard boil again and let it remain there, stirring constantly, for 1 full minute.
3. Take pot off the stove, stir in Mango Rum if using, and let sit for 5 minutes.
4. Ladle into sterilized jars (makes three ½ pints), place one simmering flat and screw top lid.
5. Process in water bath canner for 10 minutes and allow cooling for 24 hours in a draft free area.
6. After processing, there is no rum or alcohol taste and a hint just a hint of mango.

The other night, I roasted a chicken and for the last 20 minutes, I glazed the chicken with the watermelon, mango, and black pepper jelly – twice! Mr. Picky-eater turned his nose up at it at first, but eventually he gave in and he liked it. I’m telling you – this is a GREAT glaze. This winter when its below freezing and nothing is growing in gardens, this will be such a wonderful taste of summer!

The watermelon is sweet of course, the black pepper gives it a spicy bite, and the hint of mango rounds out the complex flavor. I hope you will try it because you will NOT be sorry. Oh how I wish I could take better pictures – and I didn’t burn the tip of the chicken wings – because my pictures just do not do the fabulous taste justice. It’s still watermelon season in most places, just go ahead and do it! Happy Labor Day Weekend!!