Watermelon jelly

watermelon jelly

Here is my Preserves recipe for the day.  This one is a little different.  It’s a good way to use up that leftover watermelon.

6 cups of chopped watermelon, seeds and rind removed

1/2 cup of white wine or apple cider vinegar (the alcohol in the wine cooks off)

4 tab. lemon juice

5 cups sugar

1 box Sure jell or any type pectin

In a stockpot crush the watermelon with a potato masher.  Cover and heat gently over med low heat for about 5 minutes.  Remove from heat and crush completely.  Pour into a jelly bag or a strainer lined with several layers of damp cheesecloth.  Let drip undisturbed for about 2 hours. Measure out 2 cups of the watermelon juice that drips through.  Place in pan and add the wine or apple cider vinegar, lemon juice and sugar. Bring to a full rolling boil and then stir in Sure jell.  Boil hard, stirring constantly, for about 1 minute.  Remove from heat and skim off foam.  Pour jelly into hot jars, leaving about 1/4 inch head space.  Wipe rim and cover with hot lid and screw on band.  Place jars in rack and lower into boiling water making sure the water covers the  top of the jars.  Boil for 10 minutes.  Turn off water and allow to sit for 5 more minutes.  Remove to rack and allow to cool to room temperature.

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