Truvía® Watermelon Jelly

Dave Smith


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!

★★★★★ 2 votes
2 1/ pints
30 Min


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

How to Make Truvía® Watermelon Jelly


  • 1Combine 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.
  • 2Add the powdered pectin and boil for an additional five minutes.
  • 3Remove 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.
  • 4After 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.
  • 5***** using Truvía® Baking Blend= 760 Calo over sugar= 3,040 Calo

Printable Recipe Card

About Truvía® Watermelon Jelly

Course/Dish: Jams & Jellies
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #watermelon, #truvia