Homemade Watermelon Jelly Recipe
Ingredients:
- 4 cups watermelon juice (approximately 1 medium watermelon)
- 4 cups granulated sugar
- 7 tablespoons lemon juice (bottled juice to reduce pulp)
- 2 packs pink Sure-Jell (pectin)
Equipment:
- Blender or food processor
- Fine mesh strainer or cheesecloth
- Large stock pot
- Candy thermometer
- Canning jars with lids and bands
- Canning funnel
- Tongs or jar lifter
Instructions:
- Prepare the Watermelon Juice:
- Cut the watermelon into medium-sized pieces, removing the rind.
- Blend the watermelon pieces in a blender or food processor until smooth.
- Strain the blended watermelon through a fine mesh strainer or cheesecloth to remove seeds and pulp. You should have 4 cups of clear watermelon juice.
- Prepare the Canning Jars:
- Sterilize your canning jars by boiling them in water for 10 minutes. Keep them hot until ready to use to prevent breakage when adding the hot jelly mixture.
- Cook the Jelly:
- In a large stock pot, combine the 4 cups of watermelon juice, 4 cups of granulated sugar, and 7 tablespoons of lemon juice.
- Stir well to dissolve the sugar.
- Sprinkle in the contents of the 2 packs of pink Sure-Jell, stirring constantly to prevent lumps.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring continuously.
- Attach a candy thermometer to the pot and continue to cook until the mixture reaches 220°F (104°C). This temperature ensures that the jelly will set properly.
- Jar the Jelly:
- Remove the pot from the heat once the jelly reaches 220°F.
- Using a canning funnel, carefully pour the hot jelly into the prepared jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Process the Jars:
- Fill the stock pot with enough water to cover the jars by at least 2 inches.
- Bring the water to a boil and carefully lower the jars into the pot using tongs or a jar lifter.
- Boil the jars for 10 to 15 minutes to create a seal.
- Remove the jars from the water and place them on a towel to cool.
- After cooling, check the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is sealed. If it does, refrigerate and use that jar first.
- Store the Jelly:
- Allow the jars to cool completely before storing them in a cool, dark place.
- Properly sealed jars can be stored for up to a year. Once opened, refrigerate and use within a few weeks.
Enjoy your homemade watermelon jelly that tastes just like watermelon Jolly Ranchers!
4o