Watermelon Jelly

watermelon-public domainWatermelon Jelly is a low-sugar cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Watermelon Jelly Ingredients

4 cups watermelon juice (see Step 2 below)
4 teaspoons calcium water
½ cup lemon juice
¾ cup up to 2 cups sugar
4¼ teaspoons Pomona’s Pectin powder

Watermelon Jelly Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Mash watermelon and strain out the pulp and seeds.

3. Measure juice into sauce pan.

4. Add calcium water and lemon juice, and mix well.

5. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

6. Bring juice to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

If you want to make jam, using a puree of pulp and juice, see our Watermelon Jam recipe.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Watermelon Jelly

    • Dear Calista,
      We don’t have an approved recipe for safe water bath canning of Cantaloupe/Muskmelon jam or jelly.

      If you make Cantaloupe/Muskmelon jam or jelly, it has to be frozen for long-term storage.

      Below is our recipe for Cantaloupe Jam, which must be frozen for long-term storage. When freezing jam, be sure to leave 1/2″ of head space in the jar.

      Cantaloupe/Muskmelon Jam

      3 cups pureed melon
      1/4 cup plus 2 Tablespoons lemon juice
      3/4 Cup up to 1 1/2 Cups sugar OR 3/8 Cup up to 3/4 Cup honey
      3 teaspoons calcium water
      2 1/4 teaspoons pectin

      Follow the regular directions for Cooked Jam — Low Sugar, Steps 1 thru 5. This recipe can be doubled.

      I hope this answers your question.

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