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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


  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.