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
- 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
- Place watermelon in a food processor; cover and process until pureed. Line a strainer with four 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 food coloring if desired. 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 five 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. Yield: 5 half-pints.
Originally published as Watermelon Jelly in Farm Fresh Favorites 2011
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