Watermelon Jelly Recipe: Easy Homemade Summer Canning
Canning Watermelon Jelly
This homemade watermelon jelly recipe tastes like sweet, bright summer in a jar. If you’ve ever cut into a big watermelon and realized you won’t finish it before it goes soft, turning the extra into jelly is one of the best ways to enjoy that fresh flavor long after watermelon season ends. Spread it on toast, swirl it into yogurt, spoon it over ice cream, or use it as a fun filling for sweet rolls.
Watermelon jelly is a unique summer canning recipe that always surprises people. Once they taste it, they’re hooked.
What Is Used To Make Watermelon Jelly?
You will want to combine watermelon puree with sugar and powdered pectin. The sugar mixture and lemon juice are combined. Don’t forget to use the little bit of butter, that helps the jelly from foaming. Make sure the watermelon does not have seeds, you want to use seedless. You may have to use an emersion blender or food processor to puree the watermelon. And even though our watermelon was seedless, it has white seeds, we just pureed them.
Why You’ll Love This Watermelon Jelly Recipe
- Makes beautiful gifts
- Tastes like ripe watermelon in a jar
- Uses simple ingredients you already have
- A great way to use leftover watermelon
- Kid‑friendly flavor
- Perfect for summer canning
Ingredients You’ll Need
- Seedless watermelon Even seedless watermelons have soft white seeds. Those are fine to puree. Use a food processor or immersion blender to make a smooth puree.
- Sugar Adds sweetness and helps the jelly set.
- Powdered pectin Ensures a reliable gel. Too much pectin makes jelly stiff; too little makes it loose.
- Bottled lemon juice Watermelon is low‑acid, so lemon juice helps the jelly set and keeps it safe for canning.
- Butter A small amount reduces foaming while the jelly cooks.
What Watermelon Jelly Tastes Like
Watermelon jelly tastes like a sweetened version of your favorite ripe watermelon. It is bright, fruity and refreshing. Many people call it “summer in a jar.”
Can You Use Watermelon Juice Instead of Puree?
Yes. You can strain watermelon and use the juice, but pureeing seedless watermelon gives the fullest flavor and best texture.
How Long Does Jelly Take to Set?
Watermelon jelly can take 24–48 hours to fully set. After water bath canning, place jars on a towel and cover them with another towel. This helps them cool slowly and prevents drafts that can cause jars to break.
Why You Need Lemon Juice
Watermelon is naturally low in acid. Bottled lemon juice ensures the jelly sets properly and stays safe for canning.
Can You Add Too Much Pectin?
Yes. Too much pectin makes jelly overly firm. Too little makes it runny. Follow the recipe amounts closely.
Troubleshooting Watermelon Jelly
Jelly didn’t set: Let it rest 48 hours. If still runny, reprocess with a little more pectin.
Jelly is too firm: Too much pectin or overcooking. Use it as a glaze for pastries.
Foamy jelly: Add the butter next time or skim foam before filling jars.
Ways to Use Watermelon Jelly
- Summer charcuterie boards
- On toast or biscuits
- Swirled into yogurt
- Spoon over vanilla ice cream
- Filling for pastries or sweet rolls
- Glaze for fruit tarts
What To Do With Watermelon Rinds
Don’t toss them! You can make spiced pickled watermelon rinds. They’re similar to pickles but with a cinnamon kick.
FAQ
Can I use frozen watermelon? Yes, thaw first and puree.
Can I freeze watermelon jelly? Yes, freeze up to 6 months. You also need to use freezer safe containers.
How long does canned watermelon jelly last? Up to 12–18 months when stored in a cool, dark place.
Watermelon Jelly Recipe (Easy Homemade Summer Canning)
Equipment
Ingredients
- 2 cups waterlemon puree
- 2 cups sugar
- ¼ cup lemon juice
- 6 Tablespoons pectin
- ½ teaspoon butter
Instructions
- Add pectin into the FreshTek Canner.
- Add the watermelon puree.
- Next add the lemon juice and butter.
- Press the jam button and start prepping your sanitized jars, lids and bands.
- When the jam maker beeps, add the sugar to the canner and cover.
- When the jam maker beeps again and stops, it's done.
- Remove the paddle with a oven mitten (it's super hot)
- Use the ladle and fill the jars with a funnel.
- Leave 1/4" headspace in each jar.
- Wipe the rim of the jars with a clean wet towel to remove any debris.
- Place a seal and band on each jar, hand tightening.
- Water bath the jars in hot water for 10 minutes.
- Remove from the water and place on a towel and cover with a towel.
- The towels will allow the jars to slowly cool and seal.
- Check to ensure the jars are sealed and date and label.
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