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.
Why you must try this recipe
My kids love watermelon on its own. If they see it chopped up and ready in the refrigerator, they gobble it all up. It seems like we can never have too much watermelon, especially during the summer months!
Another favorite way my family enjoys watermelon is when I make watermelon juice. It is such a refreshing drink and a great way to use up extra watermelon.
Need something cooler? Try my watermelon granita. This frozen treat will definitely cool you off during those scorching hot summer months.
And if you are looking for a way to enjoy your summer sweet watermelon all year long, then this watermelon jelly is just what you need.
I have already shared with you many of my favorite homemade jams and jellies. And with all the bounty of summer fruits available, it is hard to choose a favorite.
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.
You only need four simple ingredients to make watermelon jelly. And the result? Well, think of all 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!
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.
But my favorite way is to enjoy a spoonful anytime I want a sweet taste of summer!
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.
- 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.
1. Chop the watermelon and discard the rinds and seeds.
2. 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.
3. Place a fine mesh strainer over a bowl and pour the puréed watermelon through it to strain out the pulp.
4. 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.
5. 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.
6. 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.
The wide mouth funnel keeps you from pouring scalding hot jelly onto your hands. Yeah, I did that. OUCH!
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.
If you are new to canning your own foods, this canning set is a great investment for hot water canning. And everything fits in the big pot for easy storage!
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.
Any unsealed jars should be refrigerated and used within 1 month.The jelly will take 12-24 hours to set in the refrigerator.
Expert tips and recipe FAQs
Choosing a ripe watermelon is an art form. But I have found success when choosing a watermelon with deep green rind that has a round yellow spot where it sat on the farm.
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.
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.
- 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
- 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.
Serving Size:1 tablespoon
Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
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