Canning Watermelon Juice Recipes

WATERMELON LEMONADE CONCENTRATE-CANNING METHOD

Watermelon Lemonade Concentrate-Canning Method image

Make and share this Watermelon Lemonade Concentrate-Canning Method recipe from Food.com.

Provided by gailanng

Categories Beverages

Time 45m

Yield 6 pints

Number Of Ingredients 3

Ingredients

6 cups watermelon, pureed
4 cups bottled lemon juice or 4 cups fresh lemon juice
6 cups sugar

Steps:

In a food processor, blender, Ninja or bullet puree watermelon in batches.
Transfer watermelon puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.

Nutrition Facts : Calories 853.8, Fat 0.7, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 222, Fiber 1.3, Sugar 212.9, Protein 1.6

WATERMELON JELLY

Watermelon Jelly image

With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 5 half-pints.

Number Of Ingredients 6

Ingredients

6 cups seeded chopped watermelon
5 cups sugar
1/3 cup white wine vinegar or white balsamic vinegar
1/4 cup lemon juice
2 to 3 drops red food coloring, optional
2 pouches (3 ounces each) liquid fruit pectin

Steps:

Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.

WATERMELON JUICE

Watermelon Juice image

A quick and delicious drink that goes well on any day. You can even make ice pops out of this drink as a snack. Try lemon-lime soda in place of water for another variation. You can also add ice cubes if you want it colder and somewhat slushy.

Provided by CaliMC

Categories Drinks Recipes Juice Recipes

Time 5m

Yield 4

Number Of Ingredients 3

Ingredients

2 cups diced seedless watermelon
2 cups water
1 tablespoon white sugar, or more to taste

Steps:

Blend watermelon, water, and sugar in a blender until smooth.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 7.8 g

CANDIED WATERMELON RIND

Candied Watermelon Rind image

Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.

Provided by YummySmellsca

Categories Candy

Time 7h

Yield 2 cups, 32 serving(s)

Number Of Ingredients 8

Ingredients

4 cups watermelon rind, green parts peeled off and remainder diced (23.2 oz prepared)
2 cups sugar
2 lemons, zest of
1/3 cup lemon juice
2 tablespoons vanilla
1 teaspoon cinnamon
8 cardamom pods
6 szechuan peppercorns

Steps:

Place watermelon rind in a deep pot and add the sugar.
Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).

Nutrition Facts : Calories 51.5, Sodium 0.2, Carbohydrate 12.8, Fiber 0.1, Sugar 12.6

WATERMELON PRESERVES

Watermelon Preserves image

A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.

Provided by Lesa Caruso

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 2h25m

Yield 40

Number Of Ingredients 3

Ingredients

2 pounds watermelon
3 cups white sugar
3 lemons - rinsed, sliced and seeded

Steps:

Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g

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