WATERMELON JERKY
Provided by Food Network Kitchen
Time 4h5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice a small seedless watermelon 1/4 inch thick; trim off the rind. Cut the slices into 1-by-3-inch rectangles. Arrange on 2 wire racks set on baking sheets. Bake at 250 degrees F until almost dried but not browned, 3 hours. Reduce the oven temperature to 200 degrees F and continue baking, rotating the pans and flipping the pieces every 2 hours, until the fruit is leathery, 3 to 4 more hours.
WATERMELON JELLY
This recipe was posted by request. I've not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available. :)
Provided by Julesong
Categories Jellies
Time 35m
Yield 1 batch
Number Of Ingredients 4
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
Watermelon rind candy tastes like gumdrops!
Provided by sueb
Categories Desserts Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 31.6 calories, Carbohydrate 8.1 g, Sodium 174.7 mg, Sugar 7.5 g
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.
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