This recipe is from southernfood.about.com. Very sweet, but also very tasty! A great recipe for making lots of tasty jelly for very little money. I make multiple batches and give away lots of jars! These instructions assume that you are familiar with the basics of jelly making. The yield is approximate. UPDATE: Some reviewers found this too sweet and had trouble getting it to set. I did some research and suspect that the problem may be variances in the acidity of watermelons. I would suggest adding about 2 tablespoons of lemon juice to ensure proper acidity.
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Units: US | Metric
- 1You can strain the watermelon juice or not, depending on how clear you want your jelly. Measure out six cups.
- 2Mix the juice with the 2 boxes of pectin in a deep pot.
- 3Bring to a rolling boil and add the sugar all at once.
- 4Stir well and bring back to a rolling boil.
- 5Boil exactly one minute, stirring constantly.
- 6Remove from heat and skim foam. Pour into hot sterilized jars and seal.
- 7Process in boiling water bath for 10 minutes.
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Nutritional Facts for Watermelon Jelly
Serving Size: 1 (2299 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1104.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 24.8 mg
- Total Carbohydrate 286.1 g
- Dietary Fiber 1.0 g
- Sugars 274.7 g
- Protein 0.0 g
The following items or measurements are not included: