I’m pretty sure I eat more peanut butter and jelly sandwiches now than I did when I was a kid. I’m not sure why, I just do. I’m more of a peanut butter and jam or peanut butter and preserves kind of guy, too. I’m not a big fan of jelly, which is technically made only from fruit juice and doesn’t includes bits of fruit in it like jam or preserves do.
Regardless, I am pretty curious about today’s featured recipe for watermelon jelly, which comes to us, along with the photo below, courtesy of the aptly named website foodinjars.com. I’d try making this at home, but we all know I’d make a horrible mess and end up with something inedible. That’s why I’ll leave the jelly making to the professionals … and the people who read websites like foodinjars.com.
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar
6 tablespoons bottled lemon juice (due to concerns about acidity, I’ve increased the amount of lemon juice called for in this recipe)
1 packet powdered pectin
Combine watermelon puree, sugar 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. Add the powdered pectin and boil for another five minutes.
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.
This jelly can take up to one week to set. Please give it time. Makes 2 1/2 to 2 3/4 pints.