Watermelon Jelly

Ingredients

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

Preparation Instructions

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.

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