Summer in a jar, this watermelon jelly is sweet and smooth. Can it, preserve it and enjoy it in the cold depths of winter to immediately be brought back to days of sand and flip flops, the sweet taste of summer.
Course Condiments Sauces and Dips
Prep Time 45minutes
Cook Time 15minutes
Additional Time 15minutes
Author Nicole Cook
4cupsof watermelon juice
4cupsof white sugar
7Tablespoonsof lemon juicebottled is better because you don't get the extra pulp
21.75 ounce boxes of SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES, the pink box
To get your watermelon juice, cut up your watermelon into small chunks and puree in your blender or food processor. I found the blender worked better. Strain the juice out to remove the pulp and the seeds. Save the pulp for another recipe or discard. Do this until you have 4 cups of watermelon juice. You will need to do it in at least 2 batches, maybe three.
In the widest stock pot you have (see tips for information on this) add the watermelon juice, lemon juice and sugar and blend together. Add the pectin and stir together again.
Heat to boiling and then allow to boil on the stove until it gets to 220 degrees, a digital thermometer will help here, big time. I stirred the mixture a few times to keep it from sticking to the bottom of the pan. It took me 20 minutes to reach 220, but it can take anywhere from 15-30 minutes to reach this which depends on the size of the pot, the pectin, the temperature outside, etc. In other words, this is all a science, and what works one time, might not work the next. My advice, keep an eye on it. I burned a batch because I answered the phone. Yes, 35 seconds to go across the floor to grab the phone and it burned.
Once you have reached the desired 220 degrees (please, please use a digital or candy thermometer to do this and then follow the plate test below in the tips to make sure its done).
Once you have determined its ready, remove from heat and carefully pour it into your jars. (see the tips for some notes on this too!)
If you didn’t use a canning jar funnel, make sure you wipe the lids well, and then put the lids on. (these jars are hot! Use canning tongs or a thick kitchen towel to handle)
Quickly clean your big pot out, place the jars in the bottom and fill with hot water covering the jars by over an inch. I had some trouble because one of my jars was only half full and it wanted to bob around in there. I let it, it didn’t hurt anything.
Put the pot on the stove, heat to boiling again and give it a 10 minute hot water bath.
After 10 minutes, remove the pot from the stove, CAREFULLY remove the jars from the water (I used a canning basket, so it was fairly easy) and allow the jars to cool enough to handle.
Remove the rings around the jar and test the seals, make sure they are secure but don’t break the seal. Replace the rings and store for up to a year in a cool, dry place (dark is good too). If any of the seals are broken, use that jar, and enjoy your watermelon jelly. Don’t forget to label the jar, or if you make several kinds you won’t remember what is what. Please make sure and read the extra tips below.