More Great Recipes: Canning | Jam/Preserve | Jelly

Watermelon Jelly

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Member since 2008

Serves 4 half pint jars | Prep Time 20 minutes | Cook Time 30 minutes plus cooling


4 cups diced watermelon, seeds picked out (slightly overripe is fine)
3 1/2 cups sugar
2 Tablespoons lemon juice
3 oz. liquid pectin

Put watermelon in blender and puree.

You should wind up with 2 cups of watermelon puree.

Put puree, sugar and lemon juice in 6 to 8 quart pot, kettle or Dutch oven.

Bring to a full rolling boil (a boil that cannot be stirred down) stirring constantly with a long handled wooden spoon.

Add pectin all at once, continuing to stir constantly.

Bring to another full rolling boil; boil 1 minute.

Remove from heat and skim off foam.

Pour into half pint jars, leaving 1/4 to 1/2 inch headspace, and seal.

Wipe rims, adjust lids and allow to cool completely in cool dark place free from drafts.

Pairs Well With


I got this recipe from the wife of the man who owns a local fruit stand. She says that she spreads this jelly on a hot biscuit, adds a tiny sprinkle of salt and it tastes like summer.

A dash of local for every season
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