Watermelon Jelly

By MarieR

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

Ingredients

• 40 ServingsPrep: 25 min. + standing Process: 10 min.
• 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
• © Taste of Home 2014
• Read more: http://www.tasteofhome.com/recipes/watermelon-jelly#ixzz3Aq7PS39I

Preparation

Step 1

Directions
Place watermelon in a food processor; cover and process until pureed.
Line a strainer with four 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 five hot
half-pint jars, leaving 1/4-in. head space. Remove air bubbles and
adjust head space, if necessary, by adding hot mixture. 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.
Yield: 5 half-pints.