Total Time
Prep 20 mins
Cook 15 mins

This recipe is from 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.

Ingredients Nutrition


  1. You can strain the watermelon juice or not, depending on how clear you want your jelly. Measure out six cups.
  2. Mix the juice with the 2 boxes of pectin in a deep pot.
  3. Bring to a rolling boil and add the sugar all at once.
  4. Stir well and bring back to a rolling boil.
  5. Boil exactly one minute, stirring constantly.
  6. Remove from heat and skim foam. Pour into hot sterilized jars and seal.
  7. Process in boiling water bath for 10 minutes.
Most Helpful

I did not care for this Jelly. It was way too sweet. It needs lemon juice and less sugar. I now just have to figure out what to do with all these jars first.

beverett101 July 28, 2009

I made this last night with my 14 year old sister. We didn't want to make a big mess with juicing a watermelon so we bought Juicy Juice Watermelon Juice... Not exactly the same I'm sure, but it was very easy! We left the rest the same and ended up with about 14 8 ounce jars to can. I couldn't get her moving on the canning part and the jelly started to set in the pan as it cooled. We did manage to finish and it looks great. My whole family (8 people) had it on toast this morning and everyone loved it!

FlutterflysMommy October 29, 2007

Not necessarily flaw to recipe, but I tried, really tried to make watermelon jelly, but never got it to gel. Maybe differences in types of gel agent used, but failures get pricey. There's yet a "perfect" recipe to explore (with "exactments") Also I found the ratio of sugar to juice rather high, so sweet as to beg some lemon. Another, different recipe used vinegar, but that flavor was too overwhelming.

Foggy Kitchen October 25, 2007