Save those sweet memories of summer with this gorgeous watermelon jelly. You only need 4-ingredients and you will have the perfect topper for your morning toast, pancakes or waffles.
Summer is here and that means fun in the sun. It’s a time to keep cool with popsicles, pool parties and a family favorite: watermelon!
This simple fruit brings smiles to everyone’s faces, young and old. It is filled with juice making it a wonderful and sweet way to keep yourself hydrated.
Whether you want to save a little summer sweetness or you just have lots of leftover watermelon, I’ve got a great recipe for you.
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Recipe highlights
- Family friendly: My kids love watermelon on its own and they especially love it when I make watermelon juice or my watermelon granita. In fact, they love EVERYTHING watermelon, including this jelly!
- Simple: This watermelon jelly is certainly one of the most unique jellies I have ever made. Watermelon is over 90% juice! With very little fiberous fruit, you need to make this into a jelly with the addition of pectin. But don’t be intimidated. You only need four simple ingredients and I break the recipe down into super easy steps.
- Flavor: You get the sweet flavor of watermelon in a gorgeous pinkish jelly. My kids tasted a spoonful of the jelly itself and they all agreed it that it reminded them of a watermelon Jolly Rancher! Well that’s a ringing endorsement!
Ingredients you need
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- Watermelon: You can buy a seedless watermelon just to make jelly or you can use leftover chopped watermelon that is sitting in your fridge. If you aren’t using seedless watermelon, you will spend more time during the straining step. Just be sure to choose a watermelon that has lots of terrific flavor. Choose a watermelon with deep green rind that has a round yellow spot where it sat on the farm.
- Granulate sugar: You can use any sweetener to make jams and jellies, but tried and true white sugar works perfectly. You can adjust the amount you use based on how sweet you like your jelly and how sweet your watermelon is.
- Pectin: I used Sure-Jell’s powdered pectin for low sugar recipes. Because you are making jelly which is made from juice and not the fruit itself, you need the pectin for it to set. This particular pectin will let you use less sugar without affecting the jelly’s ability to set. You can use other pectins, but be sure to read the package directions for the amount to use.
- Lemon Juice: Watermelon has a low pH. For your watermelon jelly to be shelf safe during the canning process, you need to raise the acidity. That is where the lemon juice comes in. You can also use lime juice.
Step-by-step directions
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- Chop the watermelon. Chop the watermelon and discard the rinds and seeds.
- Blend. Add chopped watermelon in a blender and purée until smooth. Depending on how much jelly you are making, you might have to do this in batches.
- Strain. Place a fine mesh strainer over a bowl and pour the puréed watermelon through it to strain out the pulp.
- Bring to boil. Add the watermelon juice, lemon juice and sugar into a heavy pot and bring to a rolling boil. Stir until sugar is dissolved and continue cooking.
- Add pectin. Stir in the pectin and continue cooking until the jelly reaches 225°F. A candy thermometer helps with the temperature readings. Skim off and discard any foam.
- Transfer to jars. Carefully ladle the hot watermelon jelly into prepared canning jars, leaving ¼-inch headspace. I highly recommend investing in a canning set if you are a frequent jam and jelly maker.
- Secure. Be sure to wipe down the rims and sides of each jar with a clean kitchen towel before you secure and screw on the lids.
- Chill or hot water can. You can let the jelly set in the refrigerator or process the jars in boiling water or a canner for about 10 minutes. You can find full directions on hot water bath canning here.
Expert tips and recipe FAQs
Be sure to wash the watermelon with warm soapy water before cutting it to prevent any bacteria from getting ingested. I have found that it takes a day in the fridge for the jelly to finish setting. Afterwards, it has a wonderful soft yet wiggly texture.
Any unsealed jars should be refrigerated and used within 1 month. The jelly will take 12-24 hours to set in the refrigerator.
The recipe uses 4 cups of of watermelon juice to make the jelly. You can always make more or you can reserve any leftover juice to enjoy later. Just keep it chilled in the refrigerator.
Use your beautiful jelly over your breakfast toast, a stack of chocolate chip waffles or dollop on some yogurt pancakes. Spread a little over ice cream or use it for filling in your donuts. Brush watermelon jelly over your homemade fruit tart.
For a simple cocktail, stir a little jelly in with vodka or tequila. You can also mix it in some seltzer or club soda.
Once your jelly is canned and sealed, let them come. to room temperature before handling them. Sealed jars should be stored in a cool, dry place away from direct sunlight for up to 1 year. Any unsealed jars should be refrigerated and used within 1 month.
Absolutely! To safely can jelly, it is highly recommended to be processed using hot water canning. This is best way to kill off any bacteria. Place the sealed jars of hot jelly in boiling water for about 10 minutes before removing, cooling and storing.
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Watermelon Jelly
Ingredients
- 2 ½ lbs chopped seedless watermelon or 4 cups of watermelon juice
- 4 cups granulated sugar
- 1 box low sugar pectin 1.75oz
- ¼ Cup Lemon Juice
Instructions
- Chop the watermelon and remove the rinds and seeds.
- Add chopped watermelon in a blender and purée until smooth. Depending on how much jelly you are making, you might have to do this in batches.
- Place a fine mesh strainer over a bowl and pour the puréed watermelon through it to strain out the pulp.
- Measure out 4 cups of of watermelon juice. You can reserve any leftover juice to enjoy later. Just keep it chilled in the refrigerator.
- Add the watermelon juice, lemon juice and sugar into a heavy pot and bring to a rolling boil. Stir until sugar is dissolved and continue cooking.
- Stir in the pectin and continue cooking until the jelly reaches 225°F. Skim off and discard any foam.
- Carefully ladle the hot watermelon jelly into prepared jars, leaving ¼-inch headspace. Wipe down the rims and sides of each jar with a clean kitchen towel. Screw on the lids.
- You can let the jelly set in the refrigerator or process the jars in boiling water or a canner for 10 minutes. You can find full directions on hot water bath canning here. Any unsealed jars should be refrigerated and used within 1 month.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
