Watermelon Jelly

Watermelon Jelly Recipe

By Tammy Algood Published: August 1, 2015

• Yield: 5 half-pint jars

Ingredients

• 6 cups cubed seedless watermelon
• 5 cups sugar
• 1/3 cup white wine or distiled white vinegar
• 1/4 cup lemon juice
• 2 drops red food coloring
• 2 3-ounce containers liquid fruit pectin

Instructions

1. Place the watermelon cubes in a blender and puree until smooth. Line a colander with a couple of layers of cheesecloth and place the colander over at least a 2-cup glass measure. Place the puree in the prepared colander and allow to strain 15 minutes or until you have 2 cups of liquid. Discard the pulp and transfer the liquid to a large saucepan over high heat.
   
2. Stir in the sugar, wine or vinegar, lemon juice and food coloring. Bring to a rolling boil, stirring constantly. Add the pectin and boil 1 minute longer, stirring constantly.
   
3. Remove from the heat and skim off any foam. Ladle into warm half-pint canning jars, leaving 1/4-inch headspace. Use a bubble wand to remove any bubbles; wipe the rims and adjust the lids.
   
4. Place in a water bath canner, making sure the jars are covered by an inch of water. Bring to a boil over high heat and process 10 minutes. Remove to a wire rack to cool completely.