Easy Watermelon Jelly for Summer Canning
This watermelon jelly tastes like bright summer in a jar and is a simple way to use extra watermelon before it goes soft. Pureed seedless watermelon, sugar, pectin and bottled lemon juice come together to make a smooth jelly that sets well and stores beautifully. It is great for toast, yogurt, ice cream or gifting during canning season.
Servings: 8 half pints
Equipment
Ingredients
- 4 cups waterlemon puree
- 4 cups sugar
- ½ cup lemon juice
- 12 Tablespoons pectin
- ½ teaspoon butter
Instructions
- Cut up your watermelon and puree it. Seedless watermelon should be used.
- If you want a smooth jelly, you can filter the liquid in cheese cloth, or not. You will want 4 cups of puree to make this recipe.
- Add the watermelon puree into your Dutch oven.
- Next add the lemon juice, butter and pectin.
- Put on medium heat
- Bring to a rolling boil (that you cannot stir down)
- Add the sugar and stir on medium heat. Removing all the lumps of sugar.
- Bring the jelly to a rolling boil, that cannot be stirred down for 1 minute and remove from heat.
- Fill the jars with jelly, leaving1/4" headspace in the jar.
- Wipe the rim of the jars with a clean wet towel to remove any jam that may have gotton in the rim..
- Place a seal and band on each jar, hand tightening.
- Water bath the jars in hot water for 10 minutes.
- Let the jars sit 5 minutes before removing from the water.
- Remove from the water and place on a towel and cover with a towel.
- The towels will allow the jars to slowly cool and seal.
- Check to ensure the jars are sealed and date and label.