Watermelon Jelly

5 from 1 vote

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.

Prep Time15

Cook Time15

Straining Time1 30

Total Time2

Course: Condiment, Snack, spreads

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: half pints

Calories: 55kcal

Author: Nicole Durham

Cost: Recipe $8.66 / Half Pint $1.73

Equipment

Ingredients

6-8 cups chopped watermelon, yielding 4 cups strained juice ($2.49)
¼ cup bottled lemon juice ($0.26)
1 box (1.75 ounces) powdered fruit pectin, Sure-Jell yellow box ($3.99)
5 cups granulated sugar ($1.92)

Instructions

Make the juice. Blend the watermelon until smooth. Pour into a cheesecloth-lined colander set over a bowl and let strain for 1 to 3 hours without squeezing. Measure exactly 4 cups juice.
Prep jars. Wash and sterilize jars and lids. Keep jars hot until ready to fill using a boiling water bath canner or a hot dishwasher cycle.
Cook the jelly base. In a large pot, combine the strained watermelon juice, bottled lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly.
Add sugar. Add all the sugar at once and stir until dissolved. Return to a hard rolling boil and boil exactly 1 minute, stirring constantly.
Fill jars. Remove from heat and skim foam if needed. Let stand 1 to 2 minutes for easier skimming. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings fingertip-tight.
Process. Place jars in a boiling water bath with at least 1 inch of water covering them.
0 to 1,000 feet: 10 minutes
1,001 to 6,000 feet: 15 minutes
6,001 feet and above: 20 minutes
Cool. Turn off heat and let jars rest in the canner for 5 minutes. Remove and cool undisturbed for 12 to 24 hours. Check seals before labeling and storing.

Notes

Foam control. Watermelon juice foams easily. Skim for a clearer jelly. Foam is safe to eat.
Straining tip. Do not squeeze the cheesecloth to keep the jelly clear.
Set time. Jelly may take 24 to 48 hours to fully set.
Boil safety. Stir constantly during the sugar boil to prevent boil-overs.
Lids. Modern lids do not require boiling. Wash and use at room temperature.
Reprocessing. If jars do not seal within 24 hours, reheat jelly, repack into clean jars with new lids, and reprocess using full water bath time for your elevation.
Storage. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 to 4 weeks. Unsealed jars should be refrigerated and used within 1 week.

Nutrition