Homemade Watermelon Jelly
"I based this recipe on the followin site: (http://www.PickYourOwn.org/watermelonjelly.htm) It worked fine for me. I know that when working with pectin, especially the liquid kind, the results can be iffy. I made double batches of this jelly and both times there was no problem with it jelling. I experimented with watermelon preserves and had a lot of the red fruit left over that I couldn't eat before it went bad. This is how I used up the whole watermelon, jelly and rind preserves. This jelly is so good to me!"
photo by Ms. B
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
8 half pints
ingredients
- 4 cups watermelon
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1⁄2 cup sugar
- 1 (1 3/4 ounce) package dry pectin
- 1 tablespoon dry pectin
- 3 cups sugar
directions
- Prepare jars and lids by boiling in water for about 10 minutes.
- Using the red part of the watermelon, remove the seeds and cube. Place in a blender or food processor and blend well. The four cups of cubed watermelon should yield 2 cups of juice/puree, add or remove juice to equal 2 cups. At this point the juice can be strained, I don't strain my juice.
- Juice lemons to get 3 tablespoons, fresh squeezed is best. Bottled is not as good tasting but will work. Add the zest of one lemon to the lemon juice, the amount of zest is approximate for a lemon, set aside. The zest can be optional, so don't worry about it if you are using bottled lemon juice.
- In a separate container mix 1/2 cup of white granulated sugar with the package of dry no sugar pectin, I use 100% Natural Sure Jell Premium Fruit Pectin (1.75 ounces per package or 4 tablespoons). Open another box, measure and add 1 tablespoon additional, mix sugar and pectin well, set aside.
- Measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
- Pour the 2 cups of watermelon juice/puree into a large stainless steel pot (Dutch Oven size). Add 3 tablespoons of lemon juice and zest to the watermelon juice.
- Stir in the sugar pectin mixture and bring to a hard boil. The heat will be on medium high to high at this point (depending on your stove). I like to use a whisk to constantly stir the mixture until it boils. Reaching the boiling stage should take between 5-10 minutes, keep stirring.
- Add the remaining 3 cups of sugar and bring back to a hard boil, stirring or whisking constantly for about 1-2 minutes. Remove from heat.
- Fill prepared jars about 1/4 inch from the top. Wipe the rim of jars and place lids and rings to the jars. Seal in prepared jars, approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
- Place filled jars in a boiling hot water bath with about 1 inch of water covering the top of the jars. If you do not have a canner use a large stock pot with a towel in the bottom. Do not let the jars touch. Boil gently for about 10 minutes. Remove jars and set away from draft to cool. I place towel lined cookie sheet in the cold oven and let the jars cool in the oven with the door closed. Make sure that the jars have sealed before storing.
- The jelly is good for about 12 months, but is best the first 6 months. The color and consistency may change the longer it is stored. Use as you would with any other jelly, this is a great icing for a yellow cake.
- Optional: If you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.).
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Reviews
-
Even though the directions are very complete, I messed up my first batch, put in too much pectin and forgot to mix the pectin and 1/2 cup sugar together first. It made 3 half pints. The second batch I followed the directions exactly but still only made 4 1/2 half pints. The jelly tasted fine both times tho not the awesome taste I've heard of. It took a lot longer for mine to boil , the splashes from stirring burned on the sides of the pan and I had to fish out a couple of pieces out. My only thoughts are is my stove cooking too fast or slow (gas stove). Any suggestions? Thx
RECIPE SUBMITTED BY
I collect recipes and enjoy trying out new ones. I used to collect cookbooks but found that I can get just about any recipe that I want on the Internet (what a great tool). I like going out to eat, and I also like trying to make the same dishes at home even more! I enjoy most foods and like a variety of dishes, cultural and ethnic dishes, old family favorites, as well as, the new and revised dishes. My passion is eating good food.
