I just found this recipe and it looked so good, I have to share. The link where I found it is at the bottom. She has a lot of recipes on her site:
Watermelon Jelly – An Experiment in Canning {TWC #92}
Summer in a jar, this watermelon jelly is sweet and smooth. Can it, preserve it and enjoy it in the cold depths of winter to immediately be brought back to days of sand and flip flops, the sweet taste of summer.
Author: www.dailydishrecipes.com
Recipe type: Condiments
Cuisine: Canning
Ingredients
•4 cups of watermelon juice
•4 cups of white sugar
•7 Tablespoons of lemon juice (bottled is better because you don’t get the extra pulp)
•2 6oz packets of liquid pectin
Instructions
1.To get your watermelon juice, cut up your watermelon into small chunks and puree in your blender or food processor. I found the blender worked better. Strain the juice out to remove the pulp and the seeds. Save the pulp for another recipe or discard. Do this until you have 4 cups of watermelon juice. You will need to do it in at least 2 batches, maybe three.
2.In the widest stock pot you have (see tips for information on this) add the watermelon juice, lemon juice and sugar and blend together. Add the three packets of liquid pectin and stir together again.
3.Heat to boiling and then allow to boil on the stove until it gets to 220 degrees, a digital thermometer will help here, big time. I stirred the mixture a few times to keep it from sticking to the bottom of the pan. It took me 20 minutes to reach 220, but it can take anywhere from 15-30 minutes to reach this which depends on the size of the pot, the pectin, the temperature outside, etc. In other words, this is all a science, and what works one time, might not work the next. My advice, keep an eye on it. I burned a batch because I answered the phone. Yes, 35 seconds to go across the floor to grab the phone and it burned.
4.Once you have reached the desired 220 degrees (please, please use a digital or candy thermometer to do this and then follow the plate test below in the tips to make sure its done).
5.Once you have determined its ready, remove from heat and carefully pour it into your jars. (see the tips for some notes on this too!)
6.If you didn’t use a canning jar funnel, make sure you wipe the lids well, and then put the lids on. (these jars are hot! Use canning tongs or a thick kitchen towel to handle)
7.Quickly clean your big pot out, place the jars in the bottom and fill with hot water covering the jars by over an inch. I had some trouble because one of my jars was only half full and it wanted to bob around in there. I let it, it didn’t hurt anything.
8.Put the pot on the stove, heat to boiling again and give it a 10 minute hot water bath.
9.After 10 minutes, remove the pot from the stove, CAREFULLY remove the jars from the water (I used a canning basket, so it was fairly easy) and allow the jars to cool enough to handle.
10.Remove the rings around the jar and test the seals, make sure they are secure but don’t break the seal. Replace the rings and store for up to a year in a cool, dry place (dark is good too). If any of the seals are broken, use that jar, and enjoy your watermelon jelly. Don’t forget to label the jar, or if you make several kinds you won’t remember what is what. Please make sure and read the extra tips below.
Important Tips on Canning Watermelon Jelly
•You want to use the widest and tallest pot you can find. The reason is, the wider the pot, the better the heat process is for the jelly. You need it to be tall, because you want it to really get boiling, and when it does, it’s going to be creeping up the sides of the pot. Trust me on this. Large stockpot = perfect canning device.
•You’re going to ask me if you can use powdered pectin, and perhaps you can, but I will tell you that this particular jelly worked beautifully with liquid pectin and I have not tried powdered pectin. I also noted that many of the recipes online were calling for 1 packet of powdered pectin. I used 2 packets of liquid pectin. I saw complaints in comments that it wasn’t setting. Mine set. I used more pectin. I don’t think it had anything to do with liquid vs. powdered. I just used more.
•When you think your mixture is done boiling and ready to be removed, do the plate test. So much easier. Take a small plate or bowl and put it in the freezer at the start of this whole process (at least 15 minutes). When you think your mixture is ready, take a small spoonful and put it on the freezing plate. Give it about a minute or so and test it. If it’s forming a skin or solidifying a bit, it’s ready. If it’s still very runny after a minute, give your jelly a few more minutes on the stove. I used three plates in the freezer just in case it wasn’t done the first time. It was.
•When you are ready to pour the jelly into the jars, I strongly urge you to purchase a canning funnel, I got an entire pack of supplies for about $6 at walmart that came with all sorts of interesting tools – the jar handler (for when it’s hot) and the wide mouth canning funnel were the two I wanted and use the most. When you funnel the liquid into the jar, pour slowly and carefully. You will burn yourself badly if you get any of that liquid on your skin. Once the jar appears full, allow it to sit for a minute. You’ll be surprised by how much it settles and you can add more in. Fill to about a half inch from the top. Each time you pour more liquid in, just give in a minute to settle so you can make sure you completely fill the jar. I didn’t realize how much it would settle, so I figure you might not. So just a tip to make things easier.
•Get yourself a canning basket. They are pretty cheap at Walmart or Target and they make the whole process so much easier! I’m not kidding either.
•I reserve the right to add more tips as I continue to make batches of watermelon jelly
Read more: http://dailydishrecipes.com/watermelon-jelly-twc-92/#ixzz3A8jVznmO
Watermelon Jelly – An Experiment in Canning {TWC #92}
Summer in a jar, this watermelon jelly is sweet and smooth. Can it, preserve it and enjoy it in the cold depths of winter to immediately be brought back to days of sand and flip flops, the sweet taste of summer.
Author: www.dailydishrecipes.com
Recipe type: Condiments
Cuisine: Canning
Ingredients
•4 cups of watermelon juice
•4 cups of white sugar
•7 Tablespoons of lemon juice (bottled is better because you don’t get the extra pulp)
•2 6oz packets of liquid pectin
Instructions
1.To get your watermelon juice, cut up your watermelon into small chunks and puree in your blender or food processor. I found the blender worked better. Strain the juice out to remove the pulp and the seeds. Save the pulp for another recipe or discard. Do this until you have 4 cups of watermelon juice. You will need to do it in at least 2 batches, maybe three.
2.In the widest stock pot you have (see tips for information on this) add the watermelon juice, lemon juice and sugar and blend together. Add the three packets of liquid pectin and stir together again.
3.Heat to boiling and then allow to boil on the stove until it gets to 220 degrees, a digital thermometer will help here, big time. I stirred the mixture a few times to keep it from sticking to the bottom of the pan. It took me 20 minutes to reach 220, but it can take anywhere from 15-30 minutes to reach this which depends on the size of the pot, the pectin, the temperature outside, etc. In other words, this is all a science, and what works one time, might not work the next. My advice, keep an eye on it. I burned a batch because I answered the phone. Yes, 35 seconds to go across the floor to grab the phone and it burned.
4.Once you have reached the desired 220 degrees (please, please use a digital or candy thermometer to do this and then follow the plate test below in the tips to make sure its done).
5.Once you have determined its ready, remove from heat and carefully pour it into your jars. (see the tips for some notes on this too!)
6.If you didn’t use a canning jar funnel, make sure you wipe the lids well, and then put the lids on. (these jars are hot! Use canning tongs or a thick kitchen towel to handle)
7.Quickly clean your big pot out, place the jars in the bottom and fill with hot water covering the jars by over an inch. I had some trouble because one of my jars was only half full and it wanted to bob around in there. I let it, it didn’t hurt anything.
8.Put the pot on the stove, heat to boiling again and give it a 10 minute hot water bath.
9.After 10 minutes, remove the pot from the stove, CAREFULLY remove the jars from the water (I used a canning basket, so it was fairly easy) and allow the jars to cool enough to handle.
10.Remove the rings around the jar and test the seals, make sure they are secure but don’t break the seal. Replace the rings and store for up to a year in a cool, dry place (dark is good too). If any of the seals are broken, use that jar, and enjoy your watermelon jelly. Don’t forget to label the jar, or if you make several kinds you won’t remember what is what. Please make sure and read the extra tips below.
Important Tips on Canning Watermelon Jelly
•You want to use the widest and tallest pot you can find. The reason is, the wider the pot, the better the heat process is for the jelly. You need it to be tall, because you want it to really get boiling, and when it does, it’s going to be creeping up the sides of the pot. Trust me on this. Large stockpot = perfect canning device.
•You’re going to ask me if you can use powdered pectin, and perhaps you can, but I will tell you that this particular jelly worked beautifully with liquid pectin and I have not tried powdered pectin. I also noted that many of the recipes online were calling for 1 packet of powdered pectin. I used 2 packets of liquid pectin. I saw complaints in comments that it wasn’t setting. Mine set. I used more pectin. I don’t think it had anything to do with liquid vs. powdered. I just used more.
•When you think your mixture is done boiling and ready to be removed, do the plate test. So much easier. Take a small plate or bowl and put it in the freezer at the start of this whole process (at least 15 minutes). When you think your mixture is ready, take a small spoonful and put it on the freezing plate. Give it about a minute or so and test it. If it’s forming a skin or solidifying a bit, it’s ready. If it’s still very runny after a minute, give your jelly a few more minutes on the stove. I used three plates in the freezer just in case it wasn’t done the first time. It was.
•When you are ready to pour the jelly into the jars, I strongly urge you to purchase a canning funnel, I got an entire pack of supplies for about $6 at walmart that came with all sorts of interesting tools – the jar handler (for when it’s hot) and the wide mouth canning funnel were the two I wanted and use the most. When you funnel the liquid into the jar, pour slowly and carefully. You will burn yourself badly if you get any of that liquid on your skin. Once the jar appears full, allow it to sit for a minute. You’ll be surprised by how much it settles and you can add more in. Fill to about a half inch from the top. Each time you pour more liquid in, just give in a minute to settle so you can make sure you completely fill the jar. I didn’t realize how much it would settle, so I figure you might not. So just a tip to make things easier.
•Get yourself a canning basket. They are pretty cheap at Walmart or Target and they make the whole process so much easier! I’m not kidding either.
•I reserve the right to add more tips as I continue to make batches of watermelon jelly
Read more: http://dailydishrecipes.com/watermelon-jelly-twc-92/#ixzz3A8jVznmO
