Be the first to Ingredients:
- 4 cups seeded, diced watermelon
- 3 1/2 cups sugar
- 2 tbsp. lemon juice
- 1/2 of a 6-ounce pkg. liquid fruit pectin
Preparation:
Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth - you should have 2 cups watermelon puree. In a 6- to 8-quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long-handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.
Related Recipes
Watermelon Pickles
Blue Ribbon Strawberry Preserves
Cantaloupe Preserves
Apple Marmalade
Grapefruit Marmalade
Peach Marmalade Recipe
Rhubarb Jam
Hot Pepper Jelly
Cranberry Jelly without Pectin
Home Canning
Apricot Recipes
Jams and Jellies
Crockpot Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
