Homemade Watermelon Jelly

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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

Recipe

• 1 prepare jars and lids by boiling in water for about 10 minutes.
• 2 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.
• 3 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.
• 4 in a separate container mix 1/2 cup of 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.
• 5 measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
• 6 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.
• 7 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.
• 8 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.
• 9 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.
• 10 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.
• 11 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.
• 12 optional: if you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.).