About 4 years ago I wanted to try pickled watermelon rine. Yum by the way. However, my family just doesn’t eat a whole watermelon before it spoils. So I started looking on the internet to see how we could preserve it. I found this recipe for Watermelon Jelly. My husband was a little skeptical but I was excited to try it.
We have made this recipe often enough that I pretty much know it by heart and only look at the recipe to double check I have done it correctly.
First, you are going to cut it up into chunks that you can put into your blender. Your aim is to get 6 cups of pureed watermelon. It is best to use seedless watermelon then you don’t have to pick the seeds out of it.
Once you have the 6 cups put it in a large pot over medium high heat. Once it has started to boil pour in 5 cups of sugar and a half of cup of lemon juice. Stir until sugar is dissolved. When it is boiling again at a rolling boil put in the box of pectin. You want to keep it going until the mixture passes the drip test.
Don’t know what the drip test is? Place a small plate in the refrigerator until it is cold(about 10 minutes) When you think it is thick enough put a couple of drops on the plate let it cool and then tilt the plate if the drip does not move it is ready.
Once it is ready remove from the heat and pour into sterile jars and process in a water bath canner for 10 minutes. Don’t forget to adjust for altitude.
Here is a recap of the ingredients for the watermelon jelly.
6 cups of pureed watermelon(no seeds please)
5 cups of sugar
1/2 cup of lemon juice
1 box of pectin
I have been wanting to try it with cantaloupe or honey dew melon. Maybe next year I will.
This watermelon jelly is one of the jellies we make every year. If we don’t give it to our family every year as gifts they ask us where is it.
Have you ever made Watermelon Jelly? or tried it? I would love to hear about it.
Thanks for stopping by.