Recipe Information
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Yield: About 3 small jars
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Prep Time: 20 minutes
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Cooking Time: About 50 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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2 kg ripe watermelon flesh, seeds removed
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500 ml cold water
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Juice of 2 lemons
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the watermelon
Cut the watermelon flesh into chunks, removing all seeds. Avoid using the white rind, as it can dull the flavour. -
Cook the fruit
Place the watermelon pieces and water into a large saucepan. Bring slowly to the boil, then reduce to a gentle simmer. Cook for 30 to 35 minutes, stirring occasionally, until the flesh has fully collapsed. -
Strain the juice
Pour the mixture into a muslin-lined sieve or jelly bag set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the pulp, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Pour everything into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil steadily for 12 to 15 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Very ripe watermelon gives the best flavour and colour.
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Watermelon juice looks pale while hot but becomes clearer and brighter as it cools.
Serving Suggestions
Lovely on toast, spooned over yogurt, or served with light cakes and pastries.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 8 months. Once opened, refrigerate and use within 2 to 3 weeks.
