Fresh Watermelon Jelly
Servings: 5 half pints
Ingredients
- 5 cups white sugar
- 6 tablespoons powdered pectin (if you have a box, use the entire packet)
- 6 cups pureed watermelon remove any seeds prior to pureeing
- 3/4 cup bottled lemon juice
Instructions
- Prepare a large canning pot and enough jars to hold five half pints of finished jelly. Wash new lids and set them aside long with five rings.
- Whisk together sugar and powdered pectin until they are fully integrated. Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot.
- Bring the watermelon mixture to a boil and let cook until the temperature of the liquid reaches 220 degrees. This can take anywhere from 15-30 minutes, depending on the width of your pot, the heat of your stove and even the weather you’re having. Check set using saucer test before removing it from the heat, to ensure that it will set.
- Remove from the heat and pour into prepared jars. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 10 minutes.
- When time is up, remove from canner and let jars cool. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year.
Notes
*This jelly can take up to one week to set. If you are concerned about whether it will set or not, put one of the jars in the refrigerator. The cold will accelerate the set and give you a better idea of the finished texture.