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Watermelon Jelly

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“This recipe is from southernfood.about.com. Very sweet, but also very tasty! A great recipe for making lots of tasty jelly for very little money. I make multiple batches and give away lots of jars! These instructions assume that you are familiar with the basics of jelly making. The yield is approximate. UPDATE: Some reviewers found this too sweet and had trouble getting it to set. I did some research and suspect that the problem may be variances in the acidity of watermelons. I would suggest adding about 2 tablespoons of lemon juice to ensure proper acidity.”
READY IN:
35mins
YIELD:
8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. You can strain the watermelon juice or not, depending on how clear you want your jelly. Measure out six cups.
  2. Mix the juice with the 2 boxes of pectin in a deep pot.
  3. Bring to a rolling boil and add the sugar all at once.
  4. Stir well and bring back to a rolling boil.
  5. Boil exactly one minute, stirring constantly.
  6. Remove from heat and skim foam. Pour into hot sterilized jars and seal.
  7. Process in boiling water bath for 10 minutes.

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