Watermelon Jellies Recipes

WATERMELON JELLY

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.

WATERMELON JELLY

Steps:

• Blend watermelon pieces in blender for about 1 minute on medium speed.
• In large kettle, mix melon, sugar, and lemon juice.
• Bring to a boil.
• Stir in liquid fruit pectin and boil fifteen minutes, stirring.
• Skim off the foam and pour into jars.
• Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
• Remove to a protected surface to cool undisturbed.
• Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
• Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle 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 from heat; skim off 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.
• Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. "Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).".

WATERMELON JELLIES

Steps:

• Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
• Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
• Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
• Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
• Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

HOMEMADE WATERMELON JELLY

Steps:

• Prepare jars and lids by boiling in water for about 10 minutes.
• Using the red part of the watermelon, remove the seeds and cube. Place in a blender or food processor and blend well. The four cups of cubed watermelon should yield 2 cups of juice/puree, add or remove juice to equal 2 cups. At this point the juice can be strained, I don't strain my juice.
• Juice lemons to get 3 tablespoons, fresh squeezed is best. Bottled is not as good tasting but will work. Add the zest of one lemon to the lemon juice, the amount of zest is approximate for a lemon, set aside. The zest can be optional, so don't worry about it if you are using bottled lemon juice.
• In a separate container mix 1/2 cup of white granulated sugar with the package of dry no sugar pectin, I use 100% Natural Sure Jell Premium Fruit Pectin (1.75 ounces per package or 4 tablespoons). Open another box, measure and add 1 tablespoon additional, mix sugar and pectin well, set aside.
• Measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
• Pour the 2 cups of watermelon juice/puree into a large stainless steel pot (Dutch Oven size). Add 3 tablespoons of lemon juice and zest to the watermelon juice.
• Stir in the sugar pectin mixture and bring to a hard boil. The heat will be on medium high to high at this point (depending on your stove). I like to use a whisk to constantly stir the mixture until it boils. Reaching the boiling stage should take between 5-10 minutes, keep stirring.
• Add the remaining 3 cups of sugar and bring back to a hard boil, stirring or whisking constantly for about 1-2 minutes. Remove from heat.
• Fill prepared jars about 1/4 inch from the top. Wipe the rim of jars and place lids and rings to the jars. Seal in prepared jars, approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
• Place filled jars in a boiling hot water bath with about 1 inch of water covering the top of the jars. If you do not have a canner use a large stock pot with a towel in the bottom. Do not let the jars touch. Boil gently for about 10 minutes. Remove jars and set away from draft to cool. I place towel lined cookie sheet in the cold oven and let the jars cool in the oven with the door closed. Make sure that the jars have sealed before storing.
• The jelly is good for about 12 months, but is best the first 6 months. The color and consistency may change the longer it is stored. Use as you would with any other jelly, this is a great icing for a yellow cake.
• Optional: If you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.).

WATERMELON VODKA JELLY SHOTS

Steps:

• First, use a serrated knife to cut around the flesh of your watermelon halves. Use an ice cream scoop or large spoon to remove all the flesh, including the pips, into a large bowl. Transfer to a blender or food processor and blitz until smooth.
• Strain the pulp through a fine sieve into a large bowl to extract all the juice. You should be left with about 800ml of watermelon juice. Meanwhile, put the watermelon halves in a medium roasting tin lined with kitchen paper. Make sure the watermelon fits in snugly so it's easily transferable to the fridge.
• Pour 50ml of the juice into a small saucepan and bring to the boil. Once boiling, add the sugar and leave to dissolve for 2 mins. Once cooled a little, squeeze out the soaked gelatine leaves and stir through the warm watermelon juice to dissolve. Once fully dissolved, combine with the rest of the watermelon juice and add the vodka.
• Ladle equal amounts of the juice into each watermelon half. Transfer to the fridge to set for at least 4 hours, preferably overnight. When ready to serve, use a serrated knife to cut the watermelon into about 15 wedges. Serve with a warning: these contain lots of vodka!

WATERMELON LOLLIES

Steps:

• Halve 1 small watermelon and scoop the flesh out of one half into a bowl (you need about 375-400g). Pick out any black seeds. Purée the flesh using a hand blender or in a liquidiser. Fill ice lolly moulds three-quarters full with the purée, push the sticks in if you are using them, and freeze for at least 3 hrs, or overnight. Tip any remaining purée into an ice cube tray and freeze it.
• Peel 3 kiwis and cut the green flesh away from the white core, discarding the core. Purée the flesh. Add a layer of about 4-5mm to the top of each lolly and refreeze for 1 hr. Add some green food colouring to the rest of the purée to darken it to the same colour as the watermelon rind. Pour a very thin layer onto the top of each lolly and freeze until you want to eat them.