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.

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 suppose you've got more ripe melon to use up. In that case, 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 Watermelon 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 Watermelon 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).

See the recipe card below for full ingredients and instructions.

📍 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.

Elevation	Add to Processing Time
0-1,000 ft	Use time listed in recipe (10 min)
1,001-3,000 ft	Add 5 minutes
3,001-6,000 ft	Add 10 minutes
6,001-8,000 ft	Add 15 minutes
8,001-10,000 ft	Add 20 minutes

🥄 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.

🥗 Pairing Ideas

This jelly is delicious spread over warm low hydration sourdough bread or fresh Big Fluffy Scones for breakfast or brunch. It also makes a perfect filling for jam shortbread bars or sourdough thumbprint cookies, adding a burst of fruity sweetness to every bite.

For something different, try swirling a spoonful of Watermelon Jelly into yogurt or using it as a glaze over cheesecake or pound cake.

❓ Watermelon Jelly FAQs

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🐝 If you tried this Watermelon Jelly, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!