Watermelon Jelly

With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. A true celebration of summer, this jelly tastes like biting into a slice of perfectly ripe watermelon, boasting a refreshing sweetness from real fruit juice. Mouthwateringly delicious, it’s great on toast, with feta and crackers, or served alongside classic cookout fare.

Pairs well with off-dry Vouvray, pale Provençal rosé, Greek Assyrtiko, Sauvignon Blanc from New Zealand’s Awatere Valley, Cava, Corpinnat from Penedès, Côtes de Provence Rosé, Rosé Champagne, Sparkling Wine, port, Vermentino, Soave, Moscato, Muscat Canelli, Orange Muscat, Viognier, and Gewürztraminer

• Top snow cones

• Great on a slice of bread, topping pancakes, ice cream, frozen yogurt, scones, pikelets, or waffles

• Even used in a fruit salad or baked goods

• Perfect glaze for salmon then roll in Panko bread crumbs and bake

• Top cream cheese with crackers and add candied jalapeños

• Add to ham with melted cheese

• Cupcake filling

• Make a mint cheesecake and serve with watermelon jelly sauce

• Use it to glaze berries for the top of a tart

• Watermelon jelly and brie or Monterey Jack quesadillas on the grill

• Swirl this jelly in a glass of vodka with ice

• Watermelon jelly, feta cheese, and julienned mint

• Make a sweet and sour type glaze made from it with some balsamic, sriracha, or red pepper flake. It's good with chicken or lamb, and even fried Brussels sprouts

• Serve it with a prosciutto, havarti cheese, and arugula panini

• Glaze tempeh served with a couscous salad