Watermelon Jelly

Preparation info
  • Approximately

    9 half pint

    jars of jelly
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 3 1-lb. packages of cubed watermelon (or you may use fruit left over from making watermelon rind pickles, p. 122)
  • cups sugar


  1. Cut up, remove seeds, and puree the watermelon in a food processor or blender. Strain overnight through a cloth bag or a large sieve lined with damp paper towels. For jelly, you will want crystal-clear juice.
  2. In a large pan, combine 4 cups of watermelon juice, the sugar, lemon juice, and a few drops of red food coloring to give it a rosier color.
  3. Foll