This Watermelon Jelly Recipe post was published back in 2012, and I thought it needed some updated photos and instructions.
My neighbor had given me a gigantic watermelon and we had just enjoyed watermelon and I was wondering what the heck I was going to do with yet another watermelon.
I had never made watermelon jelly, but I did hold a state title back in the day for Mayhaw jelly.
In high school, I competed with girls across the state demonstrating my mad jelly making skills.
And I kicked booty.
At jelly making.
Saying that out loud makes me giggle so hard.
I sort of thought I was inventing watermelon jelly. However, a quick search on the Internet proved that I did not in fact invent watermelon jelly.
The great thing about converting your leftover watermelon into jelly is that it takes very few ingredients.
Chopped up watermelon, some lemon juice, sugar, and a box of Pectin.
And with a little bit of fabric and pretty labels you can thank your neighbor for the watermelon….with a sweet watermelon gift.
I had plans of photographing the process for you, but I totally got sidetracked with the whole boiling watermelon and constant stirring.
So, here’s the site that I used for step by step instructions:
And here’s an adaption of the recipe:
- 4-5 cups watermelon (without the seeds or rind), chopped into small cubes (or 2 cups puree)
- 3 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 1 package of dry no-sugar needed pectin
- Roughly chop the watermelon into small cubes, discarding the rind and seeds. Place about four cups of chopped watermelon into a blender and process into a puree.
- Pour the 2 cups of watermelon puree into a large sauce-pot.
- Add the lemon juice to the watermelon puree, along with the pectin/sugar mixture. Stir vigorously to dissolve any lumps in the mixture. Turn on the heat and bring the mixture to a boil.
- Once the mixture has reached a rolling boil (a boil that won’t be stirred away), add the 3 1/2 cups sugar. Stir vigorously until the sugar has dissolved into the jelly. Once the watermelon jelly reaches a rolling boil again, set a timer for 2 minutes. Boil the jelly for 2 minutes, then funnel into the jelly jars.
- Leave ¼ inch headspace, and apply the sterilized lids and rings. Place the jelly jars in the boiling water bath canner and process for 10 minutes. Place on the kitchen counter to cool overnight, and test lid seals to verify each jar has sealed well (the lids should not flex up and down). Canned jelly will store in a pantry for 1 year.
Watermelon jelly is a very faint tasting jelly. Don’t expect something as strong as say, strawberry jelly but for a light, sweet tasting biscuit topper- it’s worth a try.