%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
- Blender or Food Processor
- 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.
