Save on Pinterest

Watermelon Jelly

Total Time

Prep: 25 min. + standing Process: 10 min.

Makes

5 half-pints

With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. —Taste of Home Test Kitchen
Watermelon Jelly Recipe photo by Taste of Home

Ingredients

  • 6 cups seeded chopped watermelon
  • 5 cups sugar
  • 1/3 cup white wine vinegar or white balsamic vinegar
  • 1/4 cup lemon juice
  • 2 to 3 drops red food coloring, optional
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

  1. Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups.
  2. Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and, if desired, food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  3. Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 0 protein.

Recommended Video