2 cups seeded and diced watermelon (again I put mine through the juicer)
3 1/2 cups sugar
3 Tablespoons fresh lemon juice (used bottled lemon juice as it was all I
had and it worked fine)
1 package powder pectin (I used sure jell and it did not come out as
thick as I thought it should have been so it's more like a syrup than a
jelly which is fine with my family they are using it on pancakes. I've put it
on toast but you certainly wouldn't want to let a small child handle it, there
is likely to be a mess.)
Food process or blend watermelon until completely smooth. That should make
about 2 cups of juice.
At this point I strain mine, but you don't have to. (if you run it
through a juicer as I did this step is not necessary)
In a 6 to 8 quart Dutch oven combine the watermelon puree, sugar and lemon
juice. Bring to a full rolling boil ( a boil that cannot be stirred down) over
high heat, stirring constantly.
Stir in the pectin all at once. Return mixture to a full rolling boil, boil
hard for 1 minute stirring constantly
Take of heat, skim off foam. (I added about 1/2 tsp butter to mine and it
makes this step unnecessary and doesn't change the flavor at all, I do this with
all jelly/jam recipes)
Ladle jelly into clean hot half pint jars leaving 1/4 in head space. (I
used pint jars that way I had one jar not full. I canned the others and put the
one that wasn't full in the refrigerator for immediate use)
Process in a boiling water bath canner for 10 minutes. Allow to cool
completely away from drafts. I set mine on cooling racks. Then store in a cool
dark place. Makes 4 half pints.
I made some changes to this recipe to suit my personal needs,
However,following what I did is a personal choice and I can't be held
responsible for any negative results you may get.
3 1/2 cups sugar
3 Tablespoons fresh lemon juice (used bottled lemon juice as it was all I
had and it worked fine)
1 package powder pectin (I used sure jell and it did not come out as
thick as I thought it should have been so it's more like a syrup than a
jelly which is fine with my family they are using it on pancakes. I've put it
on toast but you certainly wouldn't want to let a small child handle it, there
is likely to be a mess.)
Food process or blend watermelon until completely smooth. That should make
about 2 cups of juice.
At this point I strain mine, but you don't have to. (if you run it
through a juicer as I did this step is not necessary)
In a 6 to 8 quart Dutch oven combine the watermelon puree, sugar and lemon
juice. Bring to a full rolling boil ( a boil that cannot be stirred down) over
high heat, stirring constantly.
Stir in the pectin all at once. Return mixture to a full rolling boil, boil
hard for 1 minute stirring constantly
Take of heat, skim off foam. (I added about 1/2 tsp butter to mine and it
makes this step unnecessary and doesn't change the flavor at all, I do this with
all jelly/jam recipes)
Ladle jelly into clean hot half pint jars leaving 1/4 in head space. (I
used pint jars that way I had one jar not full. I canned the others and put the
one that wasn't full in the refrigerator for immediate use)
Process in a boiling water bath canner for 10 minutes. Allow to cool
completely away from drafts. I set mine on cooling racks. Then store in a cool
dark place. Makes 4 half pints.
I made some changes to this recipe to suit my personal needs,
However,following what I did is a personal choice and I can't be held
responsible for any negative results you may get.
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