Categories: frugal, jelly, not tried
Ingredients
- 4 cups watermelon - no seeds or rind
- 3 tbsp lemon juice
- 1 box dry pectin
- 3 1/2 cup sugar
Directions
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Cut up 4 cups of watermelon
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Put one box of pectin in a bowl and mix with 1/4 cup sugar – set aside
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Sanitize jars and lids by boiling for 5 minutes
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lace 4 cups watermelon in a blender and purify (should be 2 cups of watermelon juice when done)
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Pour into large pot and add 3 tbsp lemon juice
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Bring to full rolling boil
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Stir in pectin mixture and once again bring to rolling boil
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Stir in remaining sugar – when it reaches full boil, boil hard for one minute
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Test for thickness (use metal tbsp that has sat in ice water – take 1/2 spoonful of juice – let cool to room temperature – if it thickens to how you want it it is finished – if it isn’t thick enough add more pectin and boil for one more minute
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Fill jars to 1/4 inch from top, put on lids and rings.
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Put jars in boiling water (covered with 2 inches of water) in a stock pot. Boil for 10 minutes.
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Remove from stock pot and place on a clean cloth free from draft. Let sit until the lids pop.
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Shelf life – 12 months