How to Make Watermelon Jelly (With Cooking Video)

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You can enjoy that wonderful summer flavor all year long with this Watermelon Jelly!

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To Make Watermelon Jelly You Will Need:

  • watermelon
  • food mill (or food processor and cheese cloth)
  • sugar
  • white wine vinegar
  • lemon juice
  • liquid pectin
  • large pot
  • whisk
  • large spoon (for stirring)
  • water bath canner or steam canner
  • canning tools (ladle, funnel, etc.)
  • half pint jars with lids & rings

Watch this Episode:

How to Make Watermelon Jelly

To make this jelly, you will first need watermelon juice. Remove the rind from a watermelon and cut the watermelon into pieces.

If you are using a food mill, simply put the watermelon pieces into the mill and run it through. Use the fine mesh for your mill, so that you are just getting the juice.

food mill

If you do not have a food mill, you can use a food processor blender, but you will need to remove the seeds first. Then strain it through several layers of damp cheese cloth to remove the pulp.

You will need 2 cups of watermelon juice for this recipe.

watermelon juice

You’ll boil the juice along with white wine vinegar, bottle lemon juice, and the sugar. Then you’ll add liquid pectin.

jelly ingredients

The jelly will process in a hot water bath or steam canner for 10 minutes in half-pint jars.

Helpful Articles:

You can enjoy that wonderful summer flavor all year long with this Watermelon Jelly!

Watermelon Jelly

Constance Smith – Cosmopolitan Cornbread
Learn how to make delicious watermelon jelly. This recipe makes about 5 half pint jars of preserved jelly.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 day
Total Time 1 day 30 minutes
Course Jelly and Jams
Cuisine American
Servings 80
Calories 50 kcal


  • 2 c watermelon juice
  • 5 c sugar
  • 1/3 c white wine vinegar
  • 1/4 c bottled lemon juice
  • 2 pouches liquid pectin


  • Combine the watermelon juice, sugar, vinegar, and lemon juice in a large pot.
  • Bring the mixture to a boil, stirring continually. Boil 1 minute.
  • Add in the liquid pectin, and bring the liquid back to a full boil. Boil 1 minute.
  • Remove it from the heat.
  • Ladle the jelly into hot half-pint jars. Leave 1/4 inch head space.
  • Close with lids and rings.
  • Process the jars in a hot water bath canner or steam canner for 10 minutes.
  • Allow the jars to cool in a draft-free location for 12-24 hours.
  • Remove the rings, test the seals, and label the jars.
  • Enjoy!


Serving: 1cCalories: 50kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 6mgFiber: 1gSugar: 13gVitamin A: 22IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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