Watermelon Jelly

"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. :)"
 
Watermelon Jelly created by Something to Chu On
Ready In:
35mins
Yields:
Units:

ingredients

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).".
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  1. sugarshelby
    I'm very disappointed. I made the recipe as is and took a taste. It was just like sugar water. So I added 2 cups of pureed watermelon. Still sugar water. I dumped half out and added 2 more cups of pureed watermelon. It tastes a bit more like watermelon now but still super sweet. I use 1 1/2 pks of pectin (cause I dumped half out) and it's pretty liquidy. It's harder cold but still not jelly like. I'll probably try again and only use enough sugar for the pectin. But maybe my watermelon wasn't very warermelony. I don't know but I feel so sad!
     
  2. Lillian M.
    I just finished making this. It was kind of bland and not so tasty. So I salvaged it by adding more sugar and more pectin. Also I added a tablespoon of whole cloves tied up in a cheesecloth. And boiled for almost 1 hour slowly. Then I added one small personal size cup of applesauce. Turned out perfect! YUMMY.
     
  3. rockymtni
    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.
     
  4. rockymtni
    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.
     
  5. Something to Chu On
    Watermelon Jelly Created by Something to Chu On
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