Homemade Watermelon Jelly
Capture the vibrant taste of summer with this delightful Homemade Watermelon Jelly recipe! Made with freshly blended and strained seedless watermelon juice, a splash of zesty lemon, and a touch of powdered pectin for that perfect jelly consistency, this recipe transforms a simple fruit into a sweet, spreadable treat. With only 15 minutes of prep time and a rewarding yield of bright, glossy jars, this jelly is a fantastic way to preserve the juicy essence of fresh watermelon. Spread it on toast, pair it with cheese, or stir it into yogurt for a refreshing twist. This easy-to-follow recipe includes step-by-step instructions for safe canning, ensuring your watermelon jelly stays flavorful and shelf-stable for up to a year. Perfect for gifting or savoring year-round, this homemade watermelon jelly is a must-try for canning enthusiasts and fruit lovers alike!
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Recipe Information
Ingredients
- 4 cups Watermelon (seedless)
- 2 cups Sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 package (1.75 oz) Powdered pectin
Instructions
Cut the seedless watermelon into chunks and blend it in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove pulp, ensuring you have 4 cups of watermelon juice.
In a large saucepan, combine the watermelon juice and lemon juice. Stir in the powdered pectin until fully dissolved.
Bring the mixture to a rolling boil over medium-high heat while stirring constantly.
Add the sugar to the boiling mixture. Stir well to dissolve the sugar completely. Return the mixture to a full rolling boil and boil for 1 minute, continuing to stir constantly.
Remove the saucepan from heat and skim off any foam that has formed on the surface using a spoon.
Carefully ladle the hot jelly mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes to properly seal them. Remove jars carefully and allow them to cool completely on a towel or cooling rack.
Once cooled, test the seals by pressing down gently on the center of each jar lid. If the lid doesn't pop up, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 458.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
