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Watermelon Jelly

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
  • Total Time
    Prep: 25 min. + standing Process: 10 min.
  • Makes
    5 half-pints

Ingredients

  • 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

Directions

  • Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 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 5 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.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 0 protein.

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