Watermelon Jelly

From the Kitchen of Kathy Lingle of Metropolis, IL


  • 4 Cups of Watermelon, Pureed

  • 2 Tbs. of Lemon Juice

  • 1 Box of Pectin

  • 3½ Cups of Sugar

  • 1 (3 Oz.) Box of Watermelon Jello


     Slice your watermelon into small pieces and remove all the seeds. Place melon pieces into a blender and puree. Measure out 4 cups of the puree and pour into a 4 quart sauce pan. Add 2 Tbs. of lemon juice and the box of pectin to your sauce pan. Stir well. Place pan on the stove and bring to a boil while stirring continuously. Add your sugar in increments, stirring to dissolve, and bring to a full boil. Let the mixture boil for 2 minutes.

     Remove the pan from the hot stove top and stir in the box of jello. Quickly skim any foam from the top of your jelly. Begin laddling jelly into hot, sterilized jars. (To heat and sterilize your jars, run jars and lids through the sterilize cycle on your dish washer or boil them in a large pot of water on you stove top.) Fill jars up to ¼ inch from the top. Place hot lids on each jar and screw bands on tight. Invert your filled jars on a thick towel for 5 minutes to help secure the seal. Return the jars to their upright positions and let jelly cool undisturbed for 24 hours.