I\u2019m pretty sure I eat more peanut butter and jelly sandwiches now than I did when I was a kid. I\u2019m not sure why, I just do. I\u2019m more of a peanut butter and jam or peanut butter and preserves kind of guy, too. I\u2019m not a big fan of jelly, which is technically made only from fruit juice and doesn\u2019t includes bits of fruit in it like jam or preserves do.<\/p>\n
Regardless, I am pretty curious about today\u2019s featured recipe for watermelon jelly, which comes to us, along with the photo below, courtesy of the aptly named website foodinjars.com. I\u2019d try making this at home, but we all know I\u2019d make a horrible mess and end up with something inedible. That\u2019s why I\u2019ll leave the jelly making to the professionals \u2026 and the people who read websites like foodinjars.com.<\/p>\n
<\/p>\n
INGREDIENTS<\/p>\n
6 cups pureed watermelon (remove any seeds prior to pureeing)<\/p>\n
5 cups white sugar<\/p>\n
6 tablespoons bottled lemon juice (due to concerns about acidity, I\u2019ve increased the amount of lemon juice called for in this recipe)<\/p>\n
1 packet powdered pectin<\/p>\n
DIRECTIONS<\/p>\n
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.<\/p>\n
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\u2019re 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.<\/p>\n
This jelly can take up to one week to set. Please give it time. Makes 2 1\/2 to 2 3\/4 pints.<\/p>\n","protected":false},"excerpt":{"rendered":"
I\u2019m pretty sure I eat more peanut butter and jelly sandwiches now than I did when I was a kid. I\u2019m not sure why, I just do. I\u2019m more of a peanut butter and jam or peanut butter and preserves kind of guy, too. I\u2019m not a big fan of jelly, which is technically made […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-562","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-general","7":"entry"},"yoast_head":"\n