• Cooking Time: 30 minutes plus cooling
  • Servings: 4 half pint jars
  • Preparation Time: 20 minutes


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.


  • 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.

Categories: Canning  Jam/Preserve  Jelly 
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