%20recipe%20is%20the%20perfect%20way%20to%20preserve%20sweet,%20juicy%20watermelon.%20Whether%20you%20love%20a%20smooth%20jelly%20or%20a%20chunky%20jam,%20this%20foolproof%20method%20ensures%20a%20perfect%20set%20every%20time.%20Great%20for%20gifting,%20spreading%20on%20toast,%20or%20glazing%20meats.%20Includes%20a%20printable%20recipe,%20canning%20tips,%20and%20budget%20breakdown!%20%F0%9F%91%A9%E2%80%8D%F0%9F%8D%B3%F0%9F%92%96%20#WatermelonJam%20#HomemadeJelly%20#CanningRecipes%20#SummerPreserves%20#Budget101%20#WatermelonRecipe%20#JamMaking%20#DIYGifts%20#FrugalLiving%20#HomemadeIsBest){kind=small}
Homemade Watermelon Jelly (or Jam!) That Actually Sets
If you’ve ever tried making watermelon jelly and ended up with a syrupy mess, this updated recipe is your saving grace! With just the right balance of watermelon, lemon juice, and the proper pectin method, this jelly sets beautifully—and it doubles as a vibrant watermelon jam if you skip the straining step.
💖 Why You’ll Love This Recipe
- Beautiful bright pink color makes stunning edible gifts 🎁
- Great way to use up extra watermelon 🍉
- Can be made as a jelly (clear) or jam (with pulp)
🛒 Ingredient Notes
- Watermelon: Use ripe, seedless watermelon for best results. You’ll need 6 cups of puree or juice.
- Lemon Juice: Use bottled lemon juice for consistent acidity (required for safe canning).
- Sugar: Plain white granulated sugar works best—don’t reduce or substitute.
- Pectin: Use Sure-Jell or Ball Classic Pectin. For better results, consider using 2 packets instead of 1.
👩🍳 How to Make Watermelon Jelly
- Cut and puree seedless watermelon in a blender until you have 6 cups of puree.
- Optional: For jelly, strain the puree through cheesecloth or a fine mesh sieve to remove pulp.
- In a large stockpot, combine watermelon juice and lemon juice.
- Whisk in powdered pectin (do NOT add sugar yet). Bring to a full rolling boil over high heat, stirring constantly.
- Add all the sugar at once and return to a full rolling boil. Boil hard for 1 full minute, stirring constantly.
- Remove from heat. Ladle hot jelly into sterilized jars, leaving 1/4″ headspace.
- Wipe rims, apply lids, and process in a boiling water bath for 10 minutes (or refrigerate immediately if using within 3 weeks).
🧪 Pro Version Copycat Recipe
For thicker set: Use 2 packets of powdered pectin for 6 cups juice and allow jelly to rest 12–24 hours before testing firmness. If too soft, reprocess with 1 more tablespoon of pectin and reboil for 1 minute.
💸 Budget101® Price Breakdown
| Ingredient | Amount Used | Package Size | Full Cost | Used Cost |
|---|---|---|---|---|
| Watermelon | 6 cups puree | 1 medium watermelon (18 cups) | $5.98 | $1.99 |
| White Sugar | 5 cups | 10 lb (22.5 cups) | $5.24 | $1.16 |
| Bottled Lemon Juice | 1/2 cup | 32 oz bottle | $2.78 | $0.35 |
| Sure-Jell Pectin | 1 box | 1.75 oz | $2.12 | $2.12 |
| Jars & lids (optional) | 9 jars | 12-pack | $12.48 | $9.36 |
| 🧾 Total Recipe Cost (no jars): | $5.62 | |||
| 👨👩👧👦 Cost Per 8oz Jar (no jars): | $0.62 | |||
❓ Frequently Asked Questions
Can I use liquid pectin instead?
Yes, but the method changes. With liquid pectin, sugar is added first, then pectin last. Always follow the brand instructions for best results.
Is watermelon jelly safe to can?
Yes, with bottled lemon juice added. Watermelon alone is low-acid and must be acidified with lemon juice to ensure safe water bath canning.
Why didn’t my jelly set?
Most likely the pectin wasn’t activated properly, or the watermelon was too watery. You can reboil with additional pectin to fix it.
💡 Expert Tips
- Let the jelly sit undisturbed overnight before checking firmness.
- For intense flavor, reduce the juice slightly by simmering before adding pectin.
- Always use **bottled lemon juice** for reliable acidity.
🎨 Recipe Variations & Substitutions
- Add a pinch of cinnamon or vanilla extract for a fun twist.
- Stir in a small amount of crushed red pepper for a spicy watermelon jelly glaze.
🍽️ Serving Suggestions
- Spread on hot biscuits or toast
- Spoon over cheesecake or vanilla ice cream
- Use as a glaze for grilled pork or chicken
📦 Storage Tips
- Water-bath canned: Store in pantry up to 12 months.
- Fridge: Keeps 3–4 weeks.
- Freezer: Store in plastic freezer-safe containers for 6 months.
🧪 pH Safety Note
Watermelon is naturally a low-acid fruit, with a pH between 5.18 and 5.60, which makes it unsafe for water bath canning without proper acidification. However, this recipe includes ½ cup of bottled lemon juice per 6 cups of watermelon puree—more than enough to safely reduce the pH below the required threshold of 4.6 for canning safety.
Using bottled lemon juice is essential because its acidity is standardized, unlike fresh lemons which can vary.
✅ This recipe is safe for water bath canning as written—just be sure to use the full amount of lemon juice and follow proper boiling and sterilization procedures.
📝 Printable Recipe Card
Homemade Watermelon Jelly (or Jam!)
Equipment
- Cheesecloth or fine mesh sieve (for jelly)
- Large stockpot
- Canning jars (8 oz), lids & bands
- Jar funnel (optional but helpful)
- Water bath canner or large pot
- Jar lifter
- Clean towel or paper towels
Ingredients
- 6 cups pureed seedless watermelon (strained for jelly, unstrained for jam)
- ½ cup bottled lemon juice
- 1-2 boxes powdered pectin (such as Sure-Jell or Ball Classic Pectin)
- 5 cups granulated white sugar
Instructions
- Cut seedless watermelon into chunks and blend until smooth. Measure 6 cups of puree.6 cups pureed seedless watermelon
- For jelly, strain puree through cheesecloth or a fine mesh sieve to remove pulp. For jam, skip this step.
- In a large stockpot, combine watermelon juice and lemon juice. Whisk in powdered pectin (do not add sugar yet).1/2 cup bottled lemon juice1-2 boxes powdered pectin
- Bring mixture to a full rolling boil over high heat, stirring constantly.
- Add all of the sugar at once, stir well, and return to a rolling boil. Boil hard for 1 full minute while stirring constantly.5 cups granulated white sugar
- Remove from heat. Skim off any foam with a spoon if needed.
- Ladle hot jelly into clean, sterilized jars, leaving 1/4-inch headspace.
- Wipe rims, apply lids and bands.
- Process jars in a boiling water bath for 10 minutes (adjusting for altitude as needed), or refrigerate immediately if not sealing for shelf storage.
- Allow jars to cool undisturbed for 12–24 hours. Check seals before storing.
Equipment
Notes
Recipe Notes & Bonus Tips:
💡 If using liquid pectin, follow the brand instructions exactly—timing and ingredient order may differ. 🧪 If your jelly doesn’t set, don’t panic! Reboil with an additional tablespoon of pectin and boil hard for 1 minute, then rejar. 🎁 These make excellent gifts! Add a cute label and gingham fabric topper for a charming summer presentation. 🍋 Always use bottled lemon juice when canning to ensure proper acidity for safe storage. 🌡 For best set, ensure your jelly reaches 220°F at sea level before jarring. 🧊 Want to skip the water bath? Store in the fridge and use within 3–4 weeks, or freeze in plastic containers up to 6 months.If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
I think that I’d just like to eat it right out of the jar with a spoon! LOL!
I would treat this as a jam for fridge or maybe freezer storage, as the author says s/he did.
Watermelon is not acidic enough on its own to be canned safely for shelf-stable storage. A product needs a pH of 4.6 or below to be safe for water bath processing and then be safe for shelf stable storage. The lemon juice works out to about 7/8ths tablespoon per jar and I don’t know if that would be enough to drive the pH down to a safe level.
You would have to get someone to test it.
The reason you’d want to be sure is that the risk is botulism. People got botulism from watermelon jam that didn’t have a low enough pH just a few years ago in Vancouver, that was being sold as a fundraiser. So sad.
Here’s an article about it.
http://www.cbc.ca/news/canada/british-columbia/botulism-warning-issued-for-watermelon-jam-1.1123071
So yeah, recipe sounds amazing, though I would treat this for fridge storage only, for sure.
How long would it stay good in the refrigerator
how long willit keep in the frig?
Homemade Jam lasts for 1-2 Years (Unopened) Refrigerator (Opened) 6 Months – 1 Year
Low Sugar Jam lasts for 9-12 Months (Unopened) Refrigerator (Opened) 8-9 Months
Sugar Free Jam lasts for 6-9 Months(Unopened) Refrigerator (Opened) 6-9 Months
for stable shelf stored watermelon jam I use candy oils in apple juice. make it just like apple jelly. but use 1 tsp watermelon candy flavor. and yes it turns out this color with no added coloring.
What does that mean? Candy oils ? In apple juice! My granddaughter has type 1 diabetes an she’s just 10. How do I make it for her?
Watermelon is very high in pectin on its own. I prefer to make my watermelon jam in my instant pot using fresh watermelon fruit.
This watermelon jam tastes great on toast, pancakes, waffles, etc. during the summer when watermelon is plentiful. Make it using leftover watermelon fruit slices!
Instant Pot Watermelon Jam
4 cups seedless watermelon fruit, diced
1 cup sugar
4 tablespoons lemon juice
2 tablespoons cornstarch
2 Tbs Cold Water
1 teaspoon vanilla extract
1 Place the fresh watermelon into the instant pot.
2 Add the sugar and lemon juice as well, stirring well.
3 Seal the lid of the instant pot and cook it under high pressure for 15 minutes.
4 Allow the pressure to release naturally.
5 Once the pressure is all released, carefully open the lid.
6 Use a potato masher to stir and mash the contents. Add the vanilla extract and stir well.
7 Using saute function, simmer the contents for 10-12 minutes, while you keep stirring and mashing, as needed.
8 The tiny seeds can be scooped out or left in, doesn’t matter.
9 To thicken the liquid, make cornstarch slurry by mixing the cornstarch with 2 tbs of cold water, mixing well, the immediately add it the jam. Return to a simmer and cook until thickened.
10 Press cancel button to stop further cooking and remove the pot to cool without overcooking.
11 Once the jam is slightly cooled, transfer the jam to air tight dry, clean glass jars.
This is a small batch jam prepared in the instant pot and is not meant for true canning.
You can store the glass jars with the jam in refrigerator for about two weeks time and in the freezer for up to 6 months.
I was wanting to know does this Jam need to go into the fridge after it cools or after 24hrs can I put it on the shelf??
No luck getting this to thicken up:(
Even tried adding corn starch rue. Any suggestions?
Here are a few potential reasons why it might not have set:
Pectin Activation: Pectin requires the right balance of sugar, acid, and temperature to set properly. If the mixture didn’t reach the right temperature or if the pectin wasn’t fully dissolved, it might not set.
Boiling Time: The boiling time after adding pectin is crucial. If it wasn’t boiled long enough, the pectin might not have activated properly.
Pectin Type: Different types of pectin have different setting requirements. Make sure the pectin you used is suitable for the amount of sugar and acid in your recipe.
Acid Balance: Lemon juice is added to help the pectin set by increasing the acidity. If the balance of acid wasn’t right, it might affect the setting process.
Water Content: Watermelon has a high water content, which can sometimes make it difficult for the mixture to set. You might need to adjust the amount of pectin or sugar to compensate.
Altitude: If you’re at a high altitude, the boiling point of water is lower, which can affect the setting process. You might need to adjust the cooking time or temperature.
You might want to try re-cooking the mixture with a bit more pectin or sugar, or consider using a low-sugar pectin if you want to adjust the sugar content.