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Watermelon Jelly

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
  • Total Time
    Prep: 25 min. + standing Process: 10 min.
  • Makes
    5 half-pints


  • 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


  • 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.
  • Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  • 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.
  • 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.

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  • 1953Johnson
    Nov 8, 2014

    I reduced the liquid pectin by 2 TBSP as my watermelons weren't super ripe & had a greater pectin content. I also used white rice vinegar for the white wine vinegar. Great spreadable results.

  • cheryldyal
    Aug 26, 2014

    I have not made this yet so I am rating on how good it sounds, but can I use cider j or distilled white vinegar instead of white wine or white balsamic vinegar? I have all the other ingredients except the vinegar and I really want to make the jelly. This sounds so good! I need an answer quick please!

  • tea-talk
    Aug 25, 2014

    susieqcooks - yes, as long as the boiling water covers the top of the jar, you are fine to use a heavy bottomed pot for canning jams and jellies. I've been canning for years that way! Just make sure the jars don't touch each other and you should be fine!

  • susieqcooks
    Aug 20, 2014

    I cannot afford a canner right now, can i just put them a very large pot and process them that way. quick reply please!!!

  • robsjr2013
    Aug 20, 2014

    Made this today and it turned out fantastic! First ever canning/jelly making experience! My husband and daughter loved it, they both said it tastes just like watermelon. I used fresh lemon juice and no food coloring.

  • justnjg
    Aug 20, 2014

    Yes, a cup of sugar to a half pint, but you don't eat this by the bowl full. I also bet you could cut down on the sugar just a bit and it would still be good.

  • chercher427
    Aug 19, 2014

    sounds yummy... what about leaving the pulp and making more of a preserves consistency?

  • keverwann
    Aug 19, 2014

    I haven't tried this yet, but wanted to let ebrisard know that 1 cup of sugar to a half-pint of jelly is NORMAL. That's how you make jelly and jam. If you don't like it, use a low-sugar pectin and be prepared for the jelly to not set.