Post by Country Tea on Jul 21, 2012 16:26:36 GMT -5
Watermelon Jelly
7 half-pints
4 cups watermelon - no seeds or rind
3 tbsp lemon juice
1 box dry pectin
3 1/2 cup sugar
Cut up 4 cups of watermelon
Put one box of pectin in a bowl and mix with 1/4 cup sugar - set aside
Sanitize jars and lids by boiling for 5 minutes
Place 4 cups watermelon in a blender and purify (should be 2 cups of watermelon juice when done)
Pour into large pot and add 3 tbsp lemon juice
Bring to full rolling boil
Stir in pectin mixture and once again bring to rolling boil
Stir in remaining sugar - when it reaches full boil, boil hard for one minute
Test for thickness (use metal tbsp that has sat in ice water - take 1/2 spoonful of juice - let cool to room temperature - if it thickens to how you want it it is finished - if it isn't thick enough add more pectin and boil for one more minute
Fill jars to 1/4 inch from top, put on lids and rings.
Put jars in boiling water (covered with 2 inches of water) in a stock pot. Boil for 10 minutes.
Remove from stock pot and place on a clean cloth free from draft. Let sit until the lids pop.
Shelf life - 12 months
7 half-pints
4 cups watermelon - no seeds or rind
3 tbsp lemon juice
1 box dry pectin
3 1/2 cup sugar
Cut up 4 cups of watermelon
Put one box of pectin in a bowl and mix with 1/4 cup sugar - set aside
Sanitize jars and lids by boiling for 5 minutes
Place 4 cups watermelon in a blender and purify (should be 2 cups of watermelon juice when done)
Pour into large pot and add 3 tbsp lemon juice
Bring to full rolling boil
Stir in pectin mixture and once again bring to rolling boil
Stir in remaining sugar - when it reaches full boil, boil hard for one minute
Test for thickness (use metal tbsp that has sat in ice water - take 1/2 spoonful of juice - let cool to room temperature - if it thickens to how you want it it is finished - if it isn't thick enough add more pectin and boil for one more minute
Fill jars to 1/4 inch from top, put on lids and rings.
Put jars in boiling water (covered with 2 inches of water) in a stock pot. Boil for 10 minutes.
Remove from stock pot and place on a clean cloth free from draft. Let sit until the lids pop.
Shelf life - 12 months