I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I added 1 1/2 packages of pectin (it was a large batch) and it still didn't set up. I've looked on-line but can't find anyone who's actually reprocessed a second time. People have asked but no one has done it to answer.

Can I reprocess it or do I just have to resign myself to having syrup?

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    Did you do something like cut back the amount of sugar in the jelly, vs. the recipe? That can cause it to not set.
    – derobert
    Commented Jan 10, 2015 at 2:47
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    1) Jam needs a proper mix of pectin, acid, and sugar. Are you following a recipe? If so, have you altered anything, like fresh vs. frozen fruit, ratios, etc.? 2) Your jelly should be set up when it cools to room temperature. No time in the fridge will change this. Commented Jan 10, 2015 at 8:35

1 Answer 1


You can use a chilled plate to test your batch before canning it next time. Pectin does not firms up with time, just temperature.

I would suspect that the watermelon juice has made your jelly too dilute, and you'll need to boil your jelly down further.

  • Cold plate trick is a good idea! Commented Jan 11, 2015 at 6:31

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