Watermelon is a quintessential summer fruit with a refreshing and distinctive flavor. Canning allows you to capture this flavor at its peak and enjoy it throughout the year, even when watermelons are out of season.
INGREDIENTS
- 4 Cups Watermelon Juice (about 1/2 small watermelon)
- 4 Cups Sugar
- 1 package of powdered pectin like sure-jel
- 1/4 Cup Lemon Juice
DIRECTIONS
Add the watermelon to a blender or food processor.
Place a strainer over a bowl and cover with a layer of cheesecloth or flour sack kitchen towel. Pour the watermelon puree into the cloth. You should have enough watermelon to make 4 cups of juice.
Place watermelon juice in pot and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.
Add sugar and lemon juice and return to a full rolling boil, stirring constantly. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 5 minutes in boiling water canner. Yield about 4 1/2 half-pints.