Watermelon jelly

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I had started with the idea of making a simple watermelon salad but stayed a little longer in the kitchen to use the leftover bits of watermelon to make a jelly. I am glad I have a little help from my son. Homemade jelly from fresh fruits is far better than synthetic ones. No cooking was involved, and it took us 10 minutes to put things together. 

The texture was softer, and it was slightly cloudy. We added one and a half tablespoons of sugar as the watermelon was naturally sweet. The sweetness level depends on your preference.

Styling food sometimes leads to some amount of food waste, and here are a few ways I try to minimize the waste.

  1. Fruit bits that are left out or become a part of the styling can be blended into a puree and used in several ways. The puree or the juice can be used for popsicles, jelly, etc.
  2. Vegetable bits or slices can be baked and blended into a sauce or added just like that to salads.
  3. Extra herbs that I use in styling a scene are later added to dressings or can be frozen in olive oil.
  4. Certain styling ingredients like cinnamon sticks, dried orange slices, coffee beans, etc., can be reused and stored in airtight containers.

I hope these tips help reduce food waste. 

Watermelon jello/jelly
watermelon jello/jelly

Preparation Time : 10 minutes
Cooking Time : 10 minutes
Serves : 6-7


  • Watermelon juice 280 ml
  • Water 50 ml
  • Sugar 15 gms
  • Gelatin (1 sachet) 10 gms
  • Whipping cream 100 ml
  • Basil or mint leaves for garnish


  1. Chop half of a medium-sized watermelon and puree. Pass this through a sieve to get a clear juice.
  2. Stir in sugar with the watermelon juice.
  3. Sprinkle the gelatin powder over half the water. Warm the rest and mix it with soaked gelatin.
  4. Whisk till it dissolves. Pass the gelatin mixture through a sieve and add it to the watermelon juice.
  5. Pour into serving jars. Let it rest in the refrigerator for at least 3 to 4 hours.
  6. Top with whipped cream and garnish.

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