Watermelon Jelly

Watermelon Jelly

  • Prep Time: 30 mins
  • Total Time: 35 mins
  • Yield: 1batch

    • About This Recipe

    “This recipe was posted by request.I’ve not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available.:)”

    Ingredients

  • 4cupsbite-size chunks watermelon, seeds removed
  • 3 1/2 cupssugar
  • 2tablespoonslemon juice
  • 3ouncesliquid fruit pectin

    • Directions

  • Blend watermelon pieces in blender for about 1 minute on medium speed.
  • In large kettle, mix melon, sugar, and lemon juice.
  • Bring to a boil.
  • Stir in liquid fruit pectin and boil fifteen minutes, stirring.
  • Skim off the foam and pour into jars.
  • Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
  • Remove to a protected surface to cool undisturbed.
  • Note:this is an adopted recipe, and needs a bit of tweaking.I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
  • Note #2: I’ve received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I’ve found doing a search are for 1 minute.As this recipe has already been reviewed as is, I don’t want to alter it too much.But as an alternative, I’d like to give you a recipe from Epicurious.com, whom I’ve found to be a reliable source.Watermelon Jelly, courtesy of Epicurious.com:4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions:Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints.
  • Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments.”Mine did not gel and I had to research why not.Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).”.

    • Reviews

  • “I have used this jelly for years.It is wonderful and I recommend that everyone try it.Watermelon Rind jelly is also a favorite of my faimly.”

  • “This recipe is delicious, but it takes much longer than 1 minute to set up.Use a jelly thermometer and boil till it’s done!”

  • “I made this jelly and while I thought it was good I thought I might could improved it a little so I made another batch and added 1/2 cup red hot candies, 6 whole cloves, six whole all spice seeds and 1/2 stick cinnamon which I placed in home made spice bag (I find that coffee filter and twistie tie works fine)..this made a bolder taste and I think is quite good. “

  • “I think the jelling problems people are having are coming from a missing step in the recipe that’s causing too much watermelon and liquid to end up in the final mixture. I started with the 4 cups of melon called for, seeded, then blended the fruit as written. I then poured the puree into a jelly bag and let it drip into a pot (undisturbed) for 30 minutes. Do not squeeze the bag or you’ll get a cloudy jelly. (You can also do this by lining a strainer with a couple layers of cheese cloth). I then measured out just 2 cups of the strained liquid and used that to follow the rest of the original recipe. I live at high altitude (6200 feet) and found I needed to boil the mixture for two minutes after adding the liquid pectin, but it jelled perfectly, has a great color and a really nice watermelon flavor. By the way, I replaced the lemon juice with 2 tablespoons of freshly squeezed lime juice because I like the flavor combination better.”

  • “I had major gel problems and just did not like the taste of this jelly. It was time consuming and not something I will try again.”

  • “Wonderful jelly. The grandkidsand adults loved it. Used a thermometer and had no troublewith it jelling. Will be a regularon my list. Thanks for such a special recipe.”

  • “Photo looks great, but mine did not gel. I’m still experimenting with watermelon jelly, and after four failures, I’ve some comments:I like the flavor of brown sugar over white.I appreciate use of lemon juice over heavy flavor of vinegar. Maybe House Blend vinegar? Get specific on exact type of pectin used.”Failures” make wonderful syrup for other recipes – like for canning pears.”

  • “Yummy! I made 2 batches of this jelly to use up some extra watermelons in my garden. The first batch came out PERFECT! It made 3 1/2 jelly jars. The second batch, though I did everything the same, did not set and made 4 jars.I did the 15 minute cook time and used 3 cups of watermelon puree.It is a very sweet mild watermelon taste, I ate some with bread and on crackers.”

  • “This didn’t set for me ï?Œ”

  • “this was ok but the taste didn’t seem right. It might have been the melon I used. will make next year maybe better results then”

  • “YUM! This is the best jam I have ever made or tasted! Maintains a beautiful colour and full, refreshing watermelon taste. I used a thermometer and boiled for about 15 minutes, stirring constantly (it rolls like candy when boiling) until it reached 102*C… the consistency is *perfect*. I will make this again for sure.”

  • “My son asked me if I had ever heard of watermelon jelly…I went straight to my favorite website and there it was!I cooked it up, but found that I had to boil it at least 30 minutes to get the right consistancy…I dropped a bit in ice water to test it…I left out the lemon juice because it just tasted so GOOD without it!Great recipe!I thank you J!”

  • “This didn’t set for me the first time, but the second time it worked fine. I used the red hots- it is definately different! Not sure if I am absolutely in love with it or not. I wish I had tried it plain the first time. I will try another batch plain and see. “

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