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.

Notes

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

Ingredients

  • 4 cups cups watermelon juice
  • 4 teaspoons calcium water see step #1
  • 1/2 cup lemon juice bottled
  • 3/4 cup to 2 cups sugar
  • 4 teaspoons Pomona's Universal Pectin mixed with sweetener

Instructions

  • 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 and pour 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 mixture to a full boil. Gradually 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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9 Responses

  1. Rose Prince
    | Reply

    Can this recipe be done in a steam canner?

    • Shelby Collings
      | Reply

      Hello Rose,

      Thanks so much for reaching out to us!

      We do recommend using the water bath canning method.

      This link to a blog post by Marisa McClellan of Food in Jars may give you a little more explanation: http://foodinjars.com/2011/01/canning-101-should-you-use-steam-canners/

      She has a link in there to a post on the Utah State Extension Service website that is also worth reading.

  2. Julie
    | Reply

    Why is the shelf life only one year?

    • Shelby Collings
      | Reply

      Hello Julie,

      Jam, jellies and preserves made with low sugar and no added preservatives are only shelf stable for 1 year. Enjoy!

  3. Jodi
    | Reply

    Has the watermelon jelly recipe been tested for acidity levels? I sell jams and jellies at the farmers market and need them to fall under 4.6ph for safe selling to customers.

    • Shelby Collings
      | Reply

      Thanks so much for choosing Pomona’s Pectin and for reaching out to us! Our recipes have, mostly, been developed by our master-food preserver and provided as a courtesy to our customers.

      Pomona’s low-sugar jams and jellies are safe for water-bath processing because of their pH being below 4.6, but NOT because of their water activity. To pass the water activity test, you would have to have a high sugar jam/jelly.

      Jams and jellies are safe for water-bath processing either because they have a pH below 4.6 OR because they have a proper low water activity.

      We always recommend testing your jams and jellies if you intend to sell them.

      Happy jamming!

  4. Lisa
    | Reply

    I made this jelly over the weekend and I had trouble getting it to jell sitting out on the counter. I followed the recipe exactly and used 1.5 cups of sugar. I preserved using the water bath method. When I put the jars in the fridge they jell nicely, but when I remove them they warm up and turn to liquid again. Any suggestions? Perhaps I need to use more pectin powder next time?

    • Shelby Collings
      | Reply

      Wonderful! Yes, we would suggest using an additional tsp pectin for a more firm set. Happy jamming!

    • Linda
      | Reply

      How is the flavor of this? I’m considering trying the watermelon jam version. Thanks!

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