Processing: Boiling Water Canner 10minsStorage: 12 months+
Yield: 6 cups per batch
A sweet jelly packed with the flavour of summer! Juicy fresh watermelon in a spread – great for toast or to add into baked goods ……
Ingredients:
9lb (5kg) whole watermelon
½ cup water
4 ½ tablespoons powdered pectin
4 tablespoons bottled lemon juice
4 cups white sugar
Extract Watermelon Juice.
Simmer the pink watermelon flesh with the water, crushing occasionally, simmering for 5-10 minutes until broken down. Puree fruit. Remove watermelon pulp with a sieve then drip the juice through a jelly bag for 4-6 hours (preferably overnight) for the best, clearest juice possible. Measure 6 cups of juice to use in this recipe.
TIP: Leftover watermelon pulp can be made into watermelon fruit leather, and the watermelon rind can be made into watermelon rind pickles.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Whisk pectin and lemon juice into watermelon juice.
Whisk the powdered pectin and lemon juice into the 6 cups of watermelon juice in a large pan. Bring to a boil.
Rolling boil 1 minute. Skim foam.Bring to a high boil, then add the sugar all at once. Bring to a rolling boil, holding there for 1 minute before turning the heat off. Skim away foam.
Prepare lids.While you are making the jelly, place the lids into a bowl of boiled water. Do not simmer or boil, just let the lids warm in the few minutes while you make the jelly and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jelly into hot jars.Immediately spoon hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims with paper towel and seal.
Boiling water bath processing.
Process in hot water bath canner for 10 minutes (start timer once water return to a full boil). Once processed, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
STEP-BY-STEP PHOTOGRAPHS OF THIS RECIPE ...