Watermelon Jelly

I have to admit, when I made this last week I was really skeptical of how it would turn out. Don’t get me wrong, I love fresh watermelon – but I wasn’t sure if the flavor we all know and love would survive the blending and the boiling and the pounds of sugar and pectin needed to turn it into jelly.

I’m please to announce, however, that Watermelon Jelly was a success! It’s a very light, fruity taste to it – so I’m going to have to experiment with ways to serve it. I first tried it on a slice of white bread and the bread almost overpowered the jelly. One of my friends suggested I try it on some Town House crackers, so I’ll report back once I’ve tried that.

So without any further ado, the recipe for Watermelon Jelly!

This recipe will yield between 5 to 6 half pints of jelly.

6 cups Watermelon Juice (I’ll explain how to extract that later)
2 cups sugar
4T lemon juice
4 1/2 T Ball Flex Batch no sugar/low sugar pectin

1) First step is to acquire the Watermelon juice. To do this, I carved out the yummy red fruit of the watermelon and pureed it in a blender a little at a time. Then I strained the pulp and juice with a large metal strainer to capture all my juice in a large measuring cup below. My dearest husband kept track of how much juice we had made, and poured the watermelon juice into my stainless steel stock pot as needed. It took no time at all before we had 6 cups of juice! (We used 2 small, round Watermelons)

2) Combine the watermelon juice, lemon juice, and sugar in a stainless steel pot. You’ll bring this to a rolling boil over high heat. Be sure to stir CONSTANTLY. You do not want your mixture to burn, and you want to make sure your sugar is fully dissolved.

3) After you reach a rolling boil, add your pectin. Return your Jelly to a full boil, and boil hard for 1 minute. Make sure you keep stirring to prevent the pectin from clumping. I used a metal whisk to help break it up, but there were still some clumps I had to single out and smash and smush to break down.

4) After 1 minute of hard boiling, remove jelly from heat. Skim off any foam or remove clumped pectin if necessary.

5) Ladle jelly into sterilized jars, leaving 1/4″ of head-space  Wipe rim of jars with a warm damp cloth to remove any drips or dribbles. Place new, sterilized lid, secure with sterilized ring only to finger tip tightness.

6) Process in boiling water bath canner for 10 minutes at full boil. Do not start timer until water in canner has reached a boil. Remove jars at the end of 10 minutes, and set on a dish towel or mat to dry and cool. Leave over night in a non-drafty area (I cover mine with an extra lightweight dish towel).

7) The following morning, check to see if lids are depressed. If they pop up and down, reprocess your jars, or store them in your refrigerator until ready to use. Remove rings and dry jar tops to prevent rusting.

8) Enjoy your jelly! I think it’s best to chill your jars for a day or so before serving. Make sure to keep open jars refrigerated.


NOTE: I did not write the original recipe myself. I printed the instructions from a trusted source, but for the life of me I cannot find the original recipe! If you think you may know where the original recipe for this low-sugar jelly came from, please let me know so I can link back. I typed up my own recipe based on my experience, but I would at least like to share the link to the website that gave me starting point and inspiration! Thank you!