Watermelon Jelly Recipe
Watermelon Jelly Recipe photo by Taste of Home
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Watermelon Jelly Recipe

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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:40 servings
TOTAL TIME: Prep: 25 min. + standing Process: 10 min.
MAKES: 40 servings


  • 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

Nutritional Facts

106 calories: 2 tablespoons, 0g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 27g carbohydrate (27g sugars, 0g fiber), 0g protein .


  1. Place watermelon in a food processor; cover and process until pureed. Line a strainer with four 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.
  2. 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.
  3. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. 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. Yield: 5 half-pints.
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.
Originally published as Watermelon Jelly in Farm Fresh Favorites 2011

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Reviewed Apr. 22, 2016

"I have never tried canning before. Is there any danger if not done right? And what exactly is fingertip tight? Please someone answer quickly!!!!!"

Reviewed 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."

Reviewed 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!"

Reviewed 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!"

Reviewed 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!!!"

Reviewed 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."

Reviewed 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."

Reviewed Aug. 19, 2014

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

Reviewed 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."

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