Watermelon Jelly

By á-47

Makes 5 half pints

Ingredients

• 6 cups seeded, chopped watermelon
• 5 cups sugar
• 1/3 cup white wine vinegar or white balsamic vinegar
• 1/4 cup lemon juice
• 2-3 drops red food coloring
• 2 pouches (3 oz each) liquid fruit pectin

Preparation

Step 1

Place watermelon in a food processor; cover and process until pureed. Line a strainer with four layers of cheese cloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. let stand for 10 minutes or until liquid measures 2 cups.

Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in the sugar, vinegar, lemon juice and food coloring. Bring to a full rolling boil over high heat,, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.

remove from the heat; skim off foam. ladle into hot jars, wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.