Truvía® Watermelon Jelly

Recipe Rating:
 2 Ratings
Serves: 2 1/ pints
Cook Time:


6 c watermelon, seedless, pureed
2 c truvía® baking blend
1/2 c lemon juice, fresh
1 pkg fruit pectin, powdered

The Cook

Dave Smith Recipe
Cooked to Perfection
PIKESVILLE, MD (pop. 101,927)
Member Since May 2013
Dave's notes for this recipe:
Nothing says summertime to me like watermelon. Honestly though, I will eat watermelon in the dead of winter, if it's available to me. I switch-up sugar for the Truvía® Baking Blend just look at the Calories count!

Getting creative a few years ago, I saw a watermelon rind pickles at a local street festival, and I thought why can't I make watermelon jam? I got to work, and though it seemed to take a lot of watermelon, the results were amazing!
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Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees F.
Add the powdered pectin and boil for an additional five minutes.
Remove from the heat and pour into clean, 1/2 or 1/4 pint sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.
After ten minutes, remove from canner and let jars cool completely. When the jars are cool enough to handle, test seals. Store in a cool, dark place for up to one year.
***** using Truvía® Baking Blend= 760 Calo over sugar= 3,040 Calo

About this Recipe


1-5 of 12 comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Aug 3, 2013
Sounds good. My Grandmother always made Watermelon Rind Preserves every summer.
user Diane Hopson Smith DeeDee2011 - Aug 3, 2013
Sounds wonderful! pinching!
user Annemarie Fussell Rie68 - Aug 13, 2013
Does this recipe use regular pectin or the low sugar variety of pectin?
user Dave Smith DaveSSmith1 - Aug 14, 2013
I used the regular pectin but I'm sure you can try the low sugar too.

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