Watermelon Jelly

Name: Watermelon Jelly
Yield: Approximately 9 half–pint jars of jelly
Ingredients: 7½ cups sugar; juice of 1 lemon; 2 pouches liquid pectin; several drops of red food coloring; 3 1-lb. packages of cubed watermelon (or you may use fruit left over from making watermelon rind pickles, p. 122)

Preparation info

Approximately
9 half pint
jars of jelly

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

3 1-lb. packages of cubed watermelon (or you may use fruit left over from making watermelon rind pickles, p. 122)
7½ cups sugar

Method

Cut up, remove seeds, and puree the watermelon in a food processor or blender. Strain overnight through a cloth bag or a large sieve lined with damp paper towels. For jelly, you will want crystal-clear juice.
In a large pan, combine 4 cups of watermelon juice, the sugar, lemon juice, and a few drops of red food coloring to give it a rosier color.
Foll