Watermelon Jelly

1. 1

   Food process or blend watermelon until completely smooth. That should make about 2 C of juice.

2. 2

   At this point I strain mine, but you do have to.

3. 3

   In a 6- to 8-quart Dutch oven 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.

4. 4

   Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.

5. 5

   Take off heat. Skim off foam.

6. 6

   Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space.

7. 7

   Process in a boiling water bath canner for 10min. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.

8. 8

   Visit me at http://www.BertsCannery.com

* Per serving · 4 servings · Values may vary.

No additional tips available.