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Lemon-Lime Honeydew Jelly

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 8 cups cubed seeded and peeled honeydew melon
  
• ½ cup lime juice
  
• ½ cup lemon juice
  
• 1 1.75-ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin
  
• 4½ cups sugar
  






Instructions



1. Place cubed melon in a food processor, one-third at a time, and process until smooth. Pour puréed melon into a fine-mesh sieve set over a bowl. Press liquid from pulp; discard pulp. Measure 2 cups liquid.
   
   
2. In a 6- to 8-quart heavy pot combine the melon liquid, lime juice, lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar.
   
   
3. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 5 half-pint jars