Preserving Summer: Canning Watermelon Jelly



Watermelon is a quintessential summer fruit with a refreshing, distinctive flavor. Turning fresh watermelon into jelly is a delicious way to capture that sweet summer flavor and enjoy it long after watermelon season has ended.

INGREDIENTS
  • 4 Cups Watermelon Juice (about 1/2 small watermelon or enough to yield exactly 4 cups of juice)
  • 4 Cups Sugar
  • 1 package of powdered pectin like sure-jell
  • 1/4 Cup Bottled Lemon Juice

DIRECTIONS

Add the watermelon to a blender or food processor.  

Place a strainer over a bowl and cover with a layer of cheesecloth or flour sack kitchen towel.  Pour the watermelon puree into the cloth. You should have enough watermelon to make 4 cups of juice.

Pour watermelon juice in pot and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. 

Add sugar and lemon juice and return to a full rolling boil, stirring constantly. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top. 

Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 5 minutes in boiling water canner.  Yield about 4 1/2 half-pints.

Print Recipe

WATERMELON JELLY

Yield: 4 to 5 half pints








INGREDIENTS
  • 4 Cups Watermelon Juice (about 1/2 small watermelon or enough to yield exactly 4 cups of juice)
  • 4 Cups Sugar
  • 1 package of powdered pectin like sure-jell
  • 1/4 Cup Bottled Lemon Juice

DIRECTIONS
  1. Add the watermelon to a blender or food processor.
  2. Place a strainer over a bowl and cover with a layer of cheesecloth or flour sack kitchen towel. Pour the watermelon puree into the cloth. You should have enough watermelon to make 4 cups of juice.
  3. Pour watermelon juice in pot and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.
  4. Add sugar and lemon juice and return to a full rolling boil, stirring constantly. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top.
  5. Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 5 minutes in boiling water canner. Yield about 4 1/2 half-pints.