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Watermelon Jelly

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Level: Easy

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Description

If you like the flavor of watermelon you will like this!

Ingredients

  • 2 cups Seeded And Diced Watermelon
  • 3-½ cups Sugar
  • 3 Tablespoons Fresh Lemon Juice
  • 1 package Powder Pectin

Preparation

Food process or blend watermelon until completely smooth. That should make about 2 C of juice.

At this point I strain mine, but you do have to.

In a 6- to 8-quart Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture 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 off heat. Skim off foam.

Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space.

Process in a boiling water bath canner for 10min. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.

Visit me at http://www.BertsCannery.com

7 Comments

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Avatar of redfox

redfox on 8.4.2011

I just pulled mine out of the water bath, and it looks really runny inside the jars too. I wish I had read the reviews first. I used the juice only, not the pulp :(

Avatar of jana37

jana37 on 1.21.2011

Thank you for this recipe! I love watermelon and will make this in the summer, Janet

Avatar of redhen

redhen on 11.3.2009

I’ve made watermelon jelly successfully. After you blend the melon the contents will settle. Only use the pulp and not the liquid. My friend and I both used the same recipe. Her’s did not set up but mine did. The only difference was that I only used the pulp and not the whole contents of the blender. It’s like summer in a jar.

Avatar of ellieb

ellieb on 10.26.2009

mine didn’t set either – it is a runny watermelon syrup..

I’m thinking of freezing it and making watermelon vodka cocktails with it?

Avatar of Valerie {mayday81}

Valerie {mayday81} on 9.18.2009

My jelly, as well, did not set! In fact, once canned the jelly separated…. I have floating watermelon on top, and what I can only assume is a thick syrup on the bottom. Haven’t opened my jars to investigate ’cause they look so pretty… *grin* Any idea what might have gone wrong? My boil wasn’t a simmer — it was raging! I used Ball powdered pectin; perhaps I should’ve gone with SureJell? Would that make a difference?

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