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Oct 6, 2015

Canned Watermelon Jelly Recipe

Here's what's needed:

  • 4 cups of chopped watermelon or 2 cups of watermelon pureed
  • 3 1/2 cups sugar
  • 3 Tablespoons lemon juice
  • 1 pkg. of no-sugar pectin
  • several mason jars with lids and rings...below you can see a lid and ring.
  • a very large boiling pot/lid & boiling hot water 3/4 of the way full
  • a medium sauce pan with boiling water
  • 1 larger pot for watermelon mixture
  • Note: I advise that you watch a canning lesson on youtube be become familiar with the "hot bath" type of canning.
  1. Place mason jars without the lids and rings into the large boiling water. This will sterilize them while you prepare the jelly. Also place lids and rings in the medium sauce pan of boiling water. This will sterilize and prepare the rings to seal to jars later.
  2. Cut open and remove seeds from the "meaty" part of the watermelon you wish to use. Roughly chop into chunks. Rinds are not used in this recipe. 
  3. 4 cups of chopped melons should yield about 2 cups of melon puree.
  4. Pour puree into large pot. Add lemon juice.
  5. Mix sugar and pectin together before add it to the puree and lemon juice. This step will aid in declumping the pectin.
  6. Turn on the head and bring to a boil. Stirring regularly.
  7. Once the mixture has reached a rolling boil which means the boil won't be stirred away, set a timer for 2 minutes so that mixture boils strongly. Continue to stir regularly.
  8. Once timer has ended lower heat while you decant the mixture into jelly jars.
  9. Leave at least 1/4" headspace and apply the sterilized rings and lids. Place sealed jelly jars into the larger boiling water bath carefully to process for 12 minutes.
  10. Remove and sit jars on towel on the counter. Listen for lids to pop. This means the seals have set or once the jars have cooled over night, test the middle top of the lid which should not flex up or down. 
  11. Jelly will last for at least a year when stored in a pantry.
  12. If a lid fails to seal, no worried, refrigerator and use jelly for breakfasts and snacks.
If you have any questions, please leave a comment and I'll attempt to answer your questions in a timely manner.


Texas JennyWren said...

Thanks so much for sharing this recipe with all of us. I can't wait to try it!!

Guilitta said...

Thank you very much Ronda. I will give it a tray.

Greeting Guilitta


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