If there’s one thing that’s synonymous with summer, it’s watermelon! But did you know you can do more with watermelon than just have it as a summer snack? This recipe will show you how to make delicious watermelon jelly – and even how to can it for later.
It’s like having the sweet taste of summer in a jar. We love it on toast or homemade biscuits.
To be honest, it wasn’t until recently that I even tried watermelon jelly. I wasn’t convinced I’d like it, because I don’t care for watermelon flavored candy. But you know what? The taste of real watermelon juice is nothing like candy flavoring. Seems fairly obvious in retrospect.
What is watermelon jelly made of?
The ingredients for this recipe are super simple, as you’d expect of a jelly.
Like most jelly, it’s made from fruit juice with the addition of sugar and pectin to aid in setting up. I use powdered pectin for my recipe.
While many jams and jellies also include a bit of lemon juice, we’re using apple cider vinegar in this jelly recipe because it pairs so well with the flavor of watermelon.
How to select the best watermelon for making jelly
You’ll essentially do what you always do to select a watermelon.
- Test for a hollow sound
- Look for a yellow spot on the bottom
- Look for dead tendrils near the watermelon step – this one only works if you’re picking your own watermelon from the garden.
I was never very good at figuring out the hollow sound thing, but the second two methods never fail me for home grown melons!
In any case, the riper and sweeter your watermelon, the better your jelly will be
Can I use pulp instead of straining the juice out?
Yes. However, you’ll need to change the ratios in the recipe, and I haven’t tested that.
leaving the pulp in would essentially change it from jelly to jam. Watermelon is so, well, watery though, that it’s really easy to strain the juice out.
I have these jelly bags that make it super easy-breezy, or you can use a fine mesh strainer as shown in the video.
What can I use watermelon jelly on?
- Biscuits
- Toast
- Waffles or pancakes
- English muffins
- Ice cream
Whatever you use jam or jelly on! My son used some yesterday to make a peanut butter and jelly sandwich. I also think it would be a fun filling for lemon cake or cupcakes.
How to make watermelon jelly
This is a simple recipe that actually doesn’t take long to make.
- Open up a watermelon and scoop out the inside. You can discard the rind or use it for watermelon rind pickles.
- Heat the watermelon up and mash, or process it in a food processor or blender to release the juice.
- Strain the juice through a jelly bag, cheesecloth, or wire mesh strainer until you have 4 cups of juice.
- Combine the watermelon juice, apple cider vinegar, and pectin in a heavy pot and bring to a full rolling boil that can’t be stirred down
- Add sugar, and stir until dissolved
- Bring mixture back to a rolling boil that can’t be stirred down, and continue boiling for one minute
- Remove from heat, and skim off any foam that has accumulated on top (mine didn’t have much)
- Ladle into clean, hot jars leaving a half inch of headspace, wipe rims of the jars, making sure they’re free of debris, and screw down lids and bands
To can watermelon jelly
Canning is my number one way to preserve jam. It’s fairly easy, and that way, the jam is shelf stable.
- After jars are filled and fitted with lids, fill a large pot such as a stockpot, or water bath canner with hot water.
- Make sure there is a rack in the bottom of the canner. A water bath canner likely came with a rack. The rack from a pressure canner can also work. Anything to give a little space between the glass jars, and the heat source.
- Place hot jars in hot canner, making sure the water covers the jars by at least an inch.
- Cover canner, and bring to a rolling boil.
- Process half pint jars for 5 minutes, and pint jars for 10 minutes.
- Remove canner from heat, and let cool.
Watermelon Jelly
Capture the flavor of summer in a jar with the delightful watermelon jelly!
Ingredients
- 6 cups watermelon flesh, diced
- 2/3 cup apple cider vinegar
- 5 cups granulated sugar
- 1 box of powdered pectin
Canning supplies:
- Water bath canning kettle with a lid and inner rack
- Half pint jars
- Lids and rings
Instructions
-
Heat the watermelon up and mash.
-
Strain the juice off until you have 4 cups of juice
-
Combine the watermelon juice, apple cider vinegar, and pectin in a heavy pot and bring to a rolling boil that can’t be stirred down
-
Add sugar, and stir until dissolved
-
Bring mixture back to a rolling boil that can’t be stirred down, and continue boiling for one minute
-
Remove from heat, and skim off any foam that has accumulated on top (mine didn’t have much)
-
Ladle into clean, hot jars, wipe rims, making sure they’re free of debris, and screw down lids and bands
- To can: Fill your waterbath canner half full of water, making sure the inner rack is in place
- Heat until water is steaming. You want the temperature of the water to be close to the temperature of the jars of jam. So if they’ve cooled off, go ahead and use cooler water, if they’re warm, use warm water, etc.
- Place jars in the water, making sure the water in your canner covers the jars by at least an inch
- Bring to a rolling boil, and boil for 5 minutes for half pints, or 10 minutes for full pints
- Remove from heat when done boiling, and let cool before removing the lid
- Remove jars from waterbath
- If jars are still hot, cover them with a towel to protect from drafts
- Let jars cool and store in a dry area out of direct sun
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globle says
I am extremely intrigued in this subject. Even though I have read numerous articles, I believe yours is the best.
★★★★★
getaway shootout says
Although apple cider vinegar pairs so beautifully with the flavor of watermelon, many jams and jellies also contain a little bit of lemon juice.
★★★★★