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    You are in: Home / Recipes / Watermelon Jelly Recipe
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    Watermelon Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    Julesong's Note:

    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. :)

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    Units: US | Metric


    1. 1
      Blend watermelon pieces in blender for about 1 minute on medium speed.
    2. 2
      In large kettle, mix melon, sugar, and lemon juice.
    3. 3
      Bring to a boil.
    4. 4
      Stir in liquid fruit pectin and boil fifteen minutes, stirring.
    5. 5
      Skim off the foam and pour into jars.
    6. 6
      Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
    7. 7
      Remove to a protected surface to cool undisturbed.
    8. 8
      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.
    9. 9
      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, whom I've found to be a reliable source. Watermelon Jelly, courtesy of 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.
    10. 10
      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).".

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    Ratings & Reviews:

    • on June 27, 2002


      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.

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    • on September 08, 2003


      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.

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    • on August 30, 2002


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Watermelon Jelly

    Serving Size: 1 (1423 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2908.3
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 6.3 mg
    Total Carbohydrate 750.1 g
    Dietary Fiber 4.3 g
    Sugars 737.8 g
    Protein 3.8 g

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