watermelon slices

Watermelon Jelly


Watermelon Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.


If you want to make jam, using a puree of pulp and juice, see our Watermelon Jam recipe.
Servings 5 cups


  • 4 cups watermelon juice see step #3
  • 4 teaspoons calcium water see step #1
  • ½ cup lemon juice bottled
  • ¾ cup up to 2 cups sugar
  • teaspoons Pomona’s Pectin powder mixed with sweetener


  • 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.
  • 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.
  • Mash watermelon and strain out the pulp and seeds.
  • Measure juice into sauce pan.
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • 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.
  • 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.

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12 Responses

  1. Shelby Collings
    | Reply

    Very strange. It confirms that it went through on our end.

    Here is the message we sent:

    Thanks so much for reaching out to us here at Pomona’s Pectin! We are so sorry to hear that your jelly did not jell.

    If you followed the directions exactly, the jelly should be jelled. Here are some troubleshooting thoughts to consider…
    1. Do you think it is possible that you could have cooked the jelly or water-bath canned the jelly for longer than suggested?
    2. Was the water in your water-bath boiling when you placed in your jars?
    3. How much sweetener did you use?

  2. Savannah Hattan
    | Reply

    Is it possible to add fresh lavender to this recipe, and if so, would I need to add more acid?

    • Shelby Collings
      | Reply

      Hello Savannah,

      Great question! We do not recommend using fresh lavender, but you could try using dried lavender. You can steep the lavender buds in your watermelon juice for 10 minutes before proceeding with the recipe.

      1 to 2 Tablespoons lavender buds/flowers in cheesecloth bag or tea ball
      (See Note below about culinary lavender.)

      Note about culinary lavender: Depending on when the lavender was picked, your dry lavender flowers may vary in intensity. We grow our own, and harvest and dry the buds in late May or early June, when the flowers are just fully opened. Once we remove the flowers from the stalks, we store the buds in glass jars in a dark cabinet. When the flowers are freshly dried, simmering brings out a pretty lavender color and a more intense flavor. I suggest you try the jam in a small batch the first time to see how strong the lavender flavor is, and then adjust the amount of lavender flowers in future batches accordingly. You may also add 1-2 drops of lavender oil after simmering and steeping the fruit with the lavender if you’d like a stronger flavor.

  3. Regina
    | Reply

    I tried this recipe and followed the directions exactly. 5 days later the jelly has not set up.

    • Shelby Collings
      | Reply

      Hello Regina,

      We have emailed you a response to try and help you troubleshoot what might have gone astray with your jelly.

        | Reply

        I haven’t received your email and I have checked junk folder. Please resend.

  4. Shelby Collings
    | Reply

    You sure can! HERE is our Watermelon Jam Recipe, enjoy!

  5. Thelma
    | Reply

    I have enjoyed using Pamona’s Pectin .Will definitely try watermelon jelly, using my Champion juicer to collect juice. I would like to make watermelon jam/spread using pulp. Is that possible?

  6. Debbie Sehorn
    | Reply

    I do t have Pomona pectins May I sub for surejel less sugar and it still work ok
    Thank u

    • Shelby Collings
      | Reply

      Hello Debbie,

      We are not sure how using surejel would work out, so sorry!

  7. Calista
    | Reply

    Could you use cantaloupe or muskmelon in this recipe safely instead of watermelon?

    • Mary Lou Sumberg
      | Reply

      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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