Watermelon Jelly

5 from 2 votes

Watermelon Jelly - capture the beautiful color and intense flavor of watermelons in this simple summer jelly, a great way to help you enjoy watermelon long past summer!

Course Condiment

Cuisine American

Keyword canning, jelly, seedless watermelon, watermelon

Prep Time 10 minutes

Cook Time 15 minutes

Canning time: 10 minutes

Total Time 35 minutes

Servings servings

Calories 52kcal

Author Sheryl

Equipment

Water Bath Canner or, deep stockpot
half pint canning jars, lids and rings

Ingredients

Watermelon Jelly - Makes 5 half pints (80 servings)

6 C watermelon, chopped
5 C granulated sugar
1/4 C lemon juice
1/3 C white wine vinegar or white balsamic vinegar
2 pouches liquid fruit pectin 3 oz each

Optional

2 drops red food coloring

Instructions

Place watermelon in food processor or blender. Process until liquified.
Pour pureed watermelon through several layers of cheesecloth over a large bowl. Allow the liquid to strain out until you have reached 2 C.
Discard the pulp and seeds (if any) from the cheesecloth. Place the liquid, sugar, vinegar, lemon juice and (if desired) food coloring in a large stockpot. Bring to a boil, over high heat - stirring constantly.
Add pectin. Continue to stir constantly until mixture reaches 220 degrees F (setting temp for jelly).
Remove from heat. Skim off foam. Ladle the hot mixture into 5 half-pint canning jars, leaving 1/4" headspace. Wipe the rims, then center the lids on jars and screw on the bands.
Place the jars in a water bath canner with simmering water - ensure that they are covered by at least 1 inch of water.
Once the water bath canner comes to a rapid boil, allow the jars 10 minutes to process.
Remove from the water bath and place on a towel-lined surface. Allow the jars to rest for up to 24 hours until the jelly has set.

Notes

Jelly didn't set?

If your jelly didn't set, don't panic. Sometimes it can take up to 48 hours for the jelly to set. If, however, after that time it is still not set, follow the below instructions to reprocess:

Open each jar, empty jelly into large, clean stock pot.
Empty jars, lids must be re-washed and prepped again for canning.
To the stock pot, add 1/4 C. granulated sugar, 2 Tbsp lemon juice, 1/4 C. water and 3 tsp pectin.
Stir well and bring the mixture to a hard rolling boil (a boil that cannot be stirred down) for 1-2 minutes.
Ladle into jars, wipe the rims, and apply the lids and bands. Re-process in a water bath for 10 minutes.
Allow up to 48 hours for the jelly to set.

Nutrition