IS WATERMELON LOW IN SUGAR RECIPES

Steps:

• Put pureed watermelon, lemon juice and sugar in a pot. Bring to a rolling boil, then reduce heat to simmer.
• Add the pectin and whisk it with a handheld whisk or a fork immediately, so it dissolves without clumping.
• Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes.
• Pour the watermelon jar into a mason jar. This watermelon jam will set completely once it's cooled.
• This watermelon jam can be canned, or you can simply store it in a refrigerator (it will stay fresh in a refrigerator for up to 1 month).

Steps:

• Place the first 3 ingredients into a food processor and process until smooth. Add natural food coloring if desired.
• Taste mixture to see if it's sweet enough, if not add your favorite sweetener. I used 1/2 tsp of watermelon liquid stevia. Set aside.
• Pour the heavy whipping cream into a stand mixer and blend on high until stiff peaks. Add salt.
• Gently fold the cream and watermelon mixture together until just combined.
• Pipe mousse into serving dishes and refrigerate for 2-3 hours or overnight.
• To make optional "seeds" to decorate mousse, simply melt chocolate in the microwave for 30 second intervals and stir until smooth. Drop seeds into chocolate. Stir to coat them all then remove seeds with a fork, shake off excess chocolate and place seeds on a parchment lined baking sheet to dry.
• When ready to serve, place some "seeds" onto each serving of mousse.
• Enjoy!