Summer Watermelon Jelly Recipes
WATERMELON JELLY
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
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.
SUMMER WATERMELON JELLY
This recipe is from southernfood.about.com. Very sweet, but also very tasty! A great recipe for making lots of tasty jelly for very little money. I make multiple batches and give away lots of jars! These instructions assume that you are familiar with the basics of jelly making. The yield is approximate. UPDATE: Some reviewers found this too sweet and had trouble getting it to set. I did some research and suspect that the problem may be variances in the acidity of watermelons. I would suggest adding about 2 tablespoons of lemon juice to ensure proper acidity.
Provided by Elisa72
Categories Jellies
Time 35m
Yield 8 pints
Number Of Ingredients 3
Steps:
- You can strain the watermelon juice or not, depending on how clear you want your jelly. Measure out six cups.
- Mix the juice with the 2 boxes of pectin in a deep pot.
- Bring to a rolling boil and add the sugar all at once.
- Stir well and bring back to a rolling boil.
- Boil exactly one minute, stirring constantly.
- Remove from heat and skim foam. Pour into hot sterilized jars and seal.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 1104.6, Sodium 24.8, Carbohydrate 286.2, Fiber 1.1, Sugar 274.8
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- Juice the watermelon or blend then strain the mixture. Put the juice into a pot and turn on medium/high heat to boil.
- Allow the watermelon juice to boil, stirring frequently. Since watermelon contains so much water, you need to cook it longer than normal. Make sure you stir so that it doesn't burn.
- Next, Mix the box of pectin with one cup of sugar. I use low sugar pectin because 8 cups of sugar for the regular pectin is just too much. You'll lose the flavor of the watermelon.
- Stir in the pectin and sugar mixture. Then, slowly add the rest of the sugar, stirring well after each cup.
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