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TEST KITCHEN APPROVED

Watermelon Jelly

Name: Watermelon Jelly
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 5 half-pints
Ingredients: 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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 25 min. + standing Process: 10 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Canning Altitude Jam-Jelly

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.

TEST KITCHEN APPROVED

Watermelon Jelly

8 Reviews Add your review

Yield:5 half-pints

Prep:25 min

Cook:10 min

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Ingredients

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

Text Ingredients

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Directions

1
Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 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, if desired, food coloring. 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 5 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.