Directions:
- Prepare jars and lids by boiling in water for about 10 minutes.
- Using the red part of the watermelon, remove the seeds and cube. Place in a blender or food processor and blend well. The four cups of cubed watermelon should yield 2 cups of juice/puree, add or remove juice to equal 2 cups. At this point the juice can be strained, I don't strain my juice.
- Juice lemons to get 3 tablespoons, fresh squeezed is best. Bottled is not as good tasting but will work. Add the zest of one lemon to the lemon juice, the amount of zest is approximate for a lemon, set aside. The zest can be optional, so don't worry about it if you are using bottled lemon juice.
- In a separate container mix 1/2 cup of white granulated sugar with the package of dry no sugar pectin, I use 100% Natural Sure Jell Premium Fruit Pectin (1.75 ounces per package or 4 tablespoons). Open another box, measure and add 1 tablespoon additional, mix sugar and pectin well, set aside.
- Measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
- Pour the 2 cups of watermelon juice/puree into a large stainless steel pot (Dutch Oven size). Add 3 tablespoons of lemon juice and zest to the watermelon juice.
- Stir in the sugar pectin mixture and bring to a hard boil. The heat will be on medium high to high at this point (depending on your stove). I like to use a whisk to constantly stir the mixture until it boils. Reaching the boiling stage should take between 5-10 minutes, keep stirring.
- Add the remaining 3 cups of sugar and bring back to a hard boil, stirring or whisking constantly for about 1-2 minutes. Remove from heat.
- Fill prepared jars about 1/4 inch from the top. Wipe the rim of jars and place lids and rings to the jars. Seal in prepared jars, approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
- Place filled jars in a boiling hot water bath with about 1 inch of water covering the top of the jars. If you do not have a canner use a large stock pot with a towel in the bottom. Do not let the jars touch. Boil gently for about 10 minutes. Remove jars and set away from draft to cool. I place towel lined cookie sheet in the cold oven and let the jars cool in the oven with the door closed. Make sure that the jars have sealed before storing.
- The jelly is good for about 12 months, but is best the first 6 months. The color and consistency may change the longer it is stored. Use as you would with any other jelly, this is a great icing for a yellow cake.
- Optional: If you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.17 Kcal (1374 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 16.89mg | 1% | |
| Potassium | 124.74mg | 3% | |
| Total Carbs | 85.22g | 28% | |
| Sugars | 74.99g | 300% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 173.52 Kcal (726 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 8.93mg | 1% | |
| Potassium | 65.96mg | 3% | |
| Total Carbs | 45.06g | 28% | |
| Sugars | 39.65g | 300% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 0.54g | 2% | |
| Vitamin C | 5.9mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 4.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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