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Watermelon Jelly

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"A nostalgic jelly from summers of yesteryear, this slightly tart option offers a robust watermelon flavor. Add a couple drops of red food coloring to the jelly to change its color from orangish to a festive red."

List of Ingredients

â—¦ 12 cups 2-inch cubes watermelon, rind removed and seeded
â—¦ 5 cups sugar
â—¦ ½ cup bottled lemon juice
â—¦ 2 (3-ounce) pouches liquid pectin


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from the heat and set aside.

Working in batches, purée the watermelon in a food processor.
Using the cheesecloth draining method (method follows), gently place the watermelon purée on the cheesecloth and drain for 30 minutes, or until you've captured 4 cups of juice.

Transfer the juice to a heavy-bottomed pot and add the sugar and lemon juice. Mix well. Bring the mixture to a boil over high heat, stirring constantly. Once at a boil, add the liquid pectin and mix well. Return to a boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a spoon and discard.

Place the hot jars on a cutting board. Using a funnel, ladle the hot jelly into the jars, leaving a ¼-inch headspace. Remove any air bubbles and add additional jelly if necessary to maintain the ¼-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 5 half-pints




• How to Capture Juice for Jelly:

Use a large piece of cheesecloth to cover a heatproof measuring container that will hold more than 4 cups of liquid. Use a large rubber band or strong clips to adhere the cheesecloth to the top of the measuring container as if you were making a drum. Carefully place your simmered fruits or berries onto the cheesecloth and allow to drain for 2 hours, or until you have the required amount of juice for the jelly.