- 6 cups pureed watermelon (remove any seeds prior to pureeing)
- 5 cups white sugar
- 6 tablespoons bottled lemon juice
- 1 packet powdered pectin
Adapted from foodinjars.com
Whisk together sugar and powdered pectin until they are fully integrated. Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot.
Bring to a boil and let cook until the temperature of the nascent jelly reaches 220 degrees. This can take anywhere from 15-30 minutes, depending on the width of your pot, the heat of your stove and even the weather you’re having. Check set using saucer test before removing it from the heat, to ensure that it will set.
Remove from the heat and pour into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.
When time is up, remove from canner and let jars cool. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year.
*Note: This jelly can take up to one week to set. Please give it time.