Watermelon Jelly

If summer had a flavor, it would be watermelon, and with this homemade watermelon jelly, you can enjoy that delicious flavor all year long. Made with fresh watermelon, this recipe tastes great and helps to use up any overripe melons you have sitting around.

Recipe: $8.66 | Per Half Pint: $1.73 | Half Pints: 5

This fresh fruit watermelon jelly captures everything we love about summer in one smooth, flavorful spread. It tastes like watermelon Jolly Ranchers!

This recipe is simple in using only 4 ingredients. Turning watermelon into a shelf-stable and gift-worthy jelly you can spoon over toast, swirl into yogurt, or serve with cheese and crackers, it's versatile and so delicious you'll wish you made more than one batch.

What makes this watermelon jelly recipe for canning so special is how easy it is, even for beginners. You don’t need any complicated steps or hard-to-find ingredients, just a melon, a blender, some lemon juice, and pectin.

Much like our Peach Peel Jelly, this is a smart way to use parts of summer fruit that might otherwise go to waste. Want more sweet summer ideas? Check out How to Can Peaches or try our Strawberry Blueberry Shortcake next!

And if you’ve got more ripe melon to use up, we’ve got you covered with other creative ideas like our refreshing Watermelon Milkshake, fruit-packed Pineapple Watermelon Banana Smoothie, or colorful Watermelon Smoothie Bowl.

🥘 Ingredients

• Watermelon- You will want a few cups worth of watermelon chunks which will then be blended and strained through cheesecloth to create a flavorful and colorful juice- the base of our jelly recipe.
• Bottled Lemon Juice – Necessary for safe canning, it brings the pH to safe levels for preservation and adds a nice brightness. YOU CAN NOT USE FRESHLY JUICED LEMONS. BOTTLE ONLY.
• Powdered Pectin – Helps the jelly set. Using the right amount ensures a spoonable yet firm texture. We are using the yellow box of Sure Jell, not the pink (that one is for reduced sugar and follows a different recipe guideline).

For specific ingredients and measurements, please see the recipe card below.

📖 Variations

• Add herbs like mint or basil during the boiling stage and strain out before jarring for a gourmet twist.
• Spice it up with a pinch of cayenne or a slice of jalapeño in each jar for a spicy-sweet version. When I make my Peach Peel Jelly, I sometimes adapt it to include jalapeno juice by boiling sliced jalapenos with the syrup and straining them out before adding pectin and sugar. I feel like that'd do well here too.
• Mix fruits by combining watermelon juice with a little strawberry or lime juice for added depth and color. Note that if you do not have enough watermelon juice to measure 4 cups, you can fill in the remaining space using 100% apple juice, like in our Apple Jelly (for Canning). Motts and the Great Value brand are good options.

📍 Water Bath Canning: Elevation Adjustments

Use this chart to adjust boiling water bath processing times based on your elevation. Don't know your elevation? A quick Google search can help.

🔪 How to Make Watermelon Jelly

Step 1: Chop your watermelon into chunks and fit them into a blender or food processor. (Image 1).

Step 2: Blend until smooth (Image 2) and then transfer to a large cheesecloth-lined bowl. I like to stack my colander in my largest bowl and line the colander with the cloth for easier removal. (Image 3).

Step 3: Let the watermelon juices slowly drip through the cheesecloth for few up to a few hours (depending on how juicy your melon is, it might be significantly faster.

Step 4: Prepare jars and lids. Wash thoroughly, sterilize jars, and keep them hot. I like to place my empty jars inside my large canning pot and bring them to a boil while I prep everything else. (Image 4).

If your jars are clean, an alternative is to place them in the dishwasher (without soap) and run a hot water cycle to keep them warm.

Step 5: Combine juices and pectin in a large pot. (Image 5). Stir well and bring to a rolling boil over high heat. (Image 6).

Step 6: Add sugar all at once (Image 7), stir to dissolve, and boil hard for exactly 1 minute, stirring constantly. (Image 8).

Step 7: Remove from heat and skim any foam from the top. (Image 9). Tip: Letting it rest for a minute or two will allow the foam to set and become easier to remove.

Step 8: Ladle into jars (Image 10), leaving ¼-inch headspace (Image 11). Wipe rims clean. (Image 12).

Tip: I've found that a wet paper towel works better than a wet dishrag because it can fit better into the nooks and crannies along the side of the rim.

Step 9: Apply lids and rings, tightening them fingertip tight.

You need to be careful with tightening them, too loose and they won't work right, and too tight, and they won't seal. (Image 13). A good rule of thumb is finger-tight. Turn the lids just enough to feel secure, but do not do any additional turning.

Tip: Using your non-dominant hand can help to keep you from overtightening the rings.

Step 10: Process in a boiling water bath, covered with 1–2 inches of water. (Image 14).

• 0–1,000 ft = 10 minutes
• 1,001–6,000 ft = 15 minutes
• 6,001+ ft = 20 minutes

Step 11: Turn off the heat and let the jars rest 5 minutes, then remove (Image 15) to a towel-lined counter. (Image 16). Cool and undisturbed for 12–24 hours.

Check seals before labeling and storing. *See Reprocessing Tips Below if your lids do not seal within 24 hours.

🍳 Reprocessing

If any jars fail to seal after the first processing, the contents can be safely reprocessed.

• Remove the jelly, return it to a pot, and bring it back to a full boil.
• Use fresh, sterilized jars and always replace the lids with new ones, do not reuse old lids.
• Repack the hot jelly into the clean jars, leaving the same ¼-inch headspace.
• Process again using the full recommended water bath canning time based on your elevation.
• Be sure jars are clean and hot before refilling to avoid breakage.

Reprocessing should be done within 24 hours of the initial canning attempt for best safety and quality.

👩🏻‍🍳 Storage

• Store sealed jars in a cool, dark place for up to 1 year.
• Once opened, refrigerate and use within 3–4 weeks.
• If a jar didn’t seal, refrigerate and use within a week, or reprocess within 24 hours.