Christmas in July JellyChristmas in July JellyChristmas in July Jelly

Over the course of the last two seasons of making gifts for friends I keep seeing the classic jelly which is called Christmas Jelly. Its a combination of red peppers and jalapenos floating in a sugar, cider vinegar jelly. It’s sweet from the sugar and savory from the two different peppers. I have made a version previously with dried apricots and jalapenos which until now has been my favorite but I came up with an idea that seemed like a natural combination for a pepper jelly. Sun Dried Tomatoes!

The sun dried tomatoes, best during the summer months gives this jelly a robust flavor. It still has the “sweet heat” but now the deep flavor of the tomatoes are a compliment to the jalapenos zing.

Here is the recipe. Enjoy!

Christmas in July Jelly

So I put together a version adapting a Jalapeno Mint Jelly from the Complete Book of Small Batch canning to create my new "Christmas Jelly" which I call "Christmas in July Jelly".
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 50


  • 1 cup water
  • 3/4 cup diced finely sun dried tomatoes (not packed in oil)
  • 2 pc. jalapenos diced finely
  • 3 cups sugar
  • 2 T. lemon juice
  • 3/4 cup cider vinegar
  • 1 pouch liquid pectin


  • In a stainless steel or enamel dutch oven combine all the ingredients except for the pectin.
  • Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin.
  • Ladle into hot jars, wipe rims, add hot lids/rings and process for 10 minutes at a full boil in a water bath canner.  
  • Makes 5 half pints.
Keyword Christmas in July Jelly, Jelly