I have to say that this is the year of experimenting with home canning new jams and jellies and when I mentioned the jalapeno jelly I made an online friend (@Ithink) mentioned watermelon jelly so I had to jump on this one and I asked for the recipe.
Click here for : The jalapeno jelly recipe
She gave the the recipe and I looked up the time needed to use the water bath canning method and I learned a little more about home canning watermelon jelly, its good to do your homework, be in the know of how things work, the good and bad. I did alter the recipe just a little but its the same flavor, watermelon. (I added more lemon juice)
Since watermelon is so low on the acid scale some say that its not safe to home can but when you add lemon juice you make it safe to home can, so make sure to put the lemon juice in the recipe! As well as the exact amount of sugar.
First always : Wash and sterilize your half pint jars, prepare water bath canner with hot water.
You will need :
8 cups of watermelon - cut into chunked with no seed
1/2 cup lemon juice
4 cups of sugar
2 boxes of sure-jel No sugar/low sugar fruit pectin
Now lets make Jelly!
In a blender or food processor add the watermelon and process till puree.
Measure out 4 cups of the puree and put into the cooking pot.
Measure out the lemon juice and add to the watermelon puree.
In a small bowl mix the fruit pectin with 1/2 cup of sugar, set aside.
Measure 3 1/2 cups of sugar into a large bowl, set aside.
Bring watermelon puree to a boil over medium high heat.
Add the fruit pectin and sugar mixture and bring to a rolling boil that cannot be stirred down, cook for two minutes.
Add the rest of the sugar and stir until dissolved and bring to another hard boil that cannot be stirred down, cook 3 minutes.
Remove from heat and ladle into half pint jars.
Wipe rims of jars with a clean wet cloth, apply lids.
Cook in a water bath for 7 minutes.
Remove from water bath and place on a clean towel to cool.
Makes seven half pints. Store in a cool dark place.
This watermelon jelly taste wonderful as it was, hot, So I know after it had been refrigerated it will be even better.
NOTE : There is absolutely no way to get every tiny white seed out but they are not hard and can be eaten.
By Andria Perry
Photos By Andria Perry