WATERMELON JELLY RECIPES

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WATERMELON JELLY RECIPE - FOOD.COM



Watermelon Jelly Recipe - Food.com image

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. :)

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 1 batch

Number Of Ingredients 4

4 cups bite-size chunks watermelon, seeds removed
3 1/2 cups sugar
2 tablespoons lemon juice
3 ounces liquid fruit pectin

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).".

Nutrition Facts : Calories 2908.4, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6.4, CarbohydrateContent 750.2, FiberContent 4.3, SugarContent 737.8, ProteinContent 3.8

WATERMELON JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Watermelon Jelly Recipe: How to Make It - Taste of Home image

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

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 5 half-pints.

Number Of Ingredients 6

6 cups seeded chopped watermelon
5 cups sugar
1/3 cup white wine vinegar or white balsamic vinegar
1/4 cup lemon juice
2 to 3 drops red food coloring, optional
2 pouches (3 ounces each) liquid fruit pectin

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, if desired, food coloring. 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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 27g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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