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Today I am sharing a guest post with you all. This Watermelon Jelly comes from JD. He is fortunate enough to have a watermelon farm near his place, down in Texas. This is the first year that I ever had the pleasure of eating a slice of yellow watermelon. JD had mentioned that he grew up eating orange, yellow and the traditional pink/red watermelons that we see... I honestly always thought he was joking - until last week when my own grocery store was carrying yellows! They are super sweet too. I can say that I never knew how traditionally 'set in my ways' I was until eating a piece of yellow watermelon...my chunks of freshly cut yellow watermelon looked more like the pineapple I just cut up then anything else...my taste-buds disagreed but, my eyes kept arguing. In this recipe, JD used an Orange watermelon to make his jelly. I think it looks fantastic and he says the taste is fantastic too. Just keep in mind that using 2 boxes of pink box pectin is needed for this recipe to set properly... ~Enjoy! Diane
1 Quart watermelon juice, strained ~ JD used an orange watermelon
3.5 Cups sugar
3 Tablespoons lemon juice
2 Boxes Sure Jell, you must use the pink boxes.
In a large pot, bring juice to a slow boil, add lemon juice.
In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar.
Slowly add the pectin/sugar mix to the pot, bring back to a boil, stirring frequently, to prevent burning and sticking.
Bring to full rolling boil, that cannot be stirred away. Add remaining sugar, bring back to full rolling boil, for 1 minute.
Fill prepared jars to within 1/4" head-space, wipe any spilled jelly from threads and rim of jar, place on lid and screw on band, to finger tight, using only thumb and index finger. (DO NOT OVER-TIGHTEN!)
Place jars in water bath canner and process for 10 minutes (or the appropriate amount of time for your elevation.)
Remove from canner, place on towel or rack and allow to cool, in a draft-free area, undisturbed. Check for seal. Clean jars, Remove rings and store in refrigerator. Why?! Yes, the refrigerator and not your pantry. There is no known/tested recipe for canning Melon. While JD's pH meter showed his to be safe after processing, we want to ensure your safety and ask that if you make this jelly, you store in the refrigerator for consumption.
Recipe and Photos by: JD Provence for Canning and Cooking at Home
Makes approx 5 ~ Half Pints
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Diane Baker: Owner & Creator of Canning and Cooking at Home