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Watermelon jelly, a recipe for summer
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Watermelon jelly is a lovely shade of pink
Watermelon jelly is a simple recipe, and probably doesn’t taste all that much like the fresh watermelon enjoyed at picnics and backyard barbeques all over New Orleans. Even so, it’s a simple recipe that lends itself well to the novice cook with few canning tools and little experience. It’s a beautiful jelly, makes an impressive gift for family or friends, and tastes as good as it looks.
To make the watermelon juice, simply slice about 1/3 of a typical seeded watermelon (about half of the smaller seedless melons) into 1” thick slices. Cut the flesh away from the rind. Cut the juicy flesh into chunks about 1 ½” square and place in a colander over a bowl. Taking the chunks of melon into your hand, squeeze as much juice as possible out, pressing the last remnants against the side of the colander. The colander will catch the seeds, and the few small bits of pulp that make it through the colander won’t mar the jelly. After all of the flesh has been squeezed out, let the colander continue draining into the bowl for about ½ hr.
Watermelon Jelly
o 4 c. watermelon juice
o 2 tsp. lemon juice
o 1 package powdered pectin
o 7 c. sugar
o 1 tsp. butter
Pour the watermelon juice into a large heavy bottomed pot, add lemon juice and then gradually stir in the pectin. Bring to a rolling boil over high heat, stirring constantly. Stir in margarine to reduce foaming. Add sugar all at once, and continue stirring. Bring to a hard boil (one that cannot be stirred down) and boil for 1 minute. Remove from heat. Skim off foam. Ladle into hot sterilized jars, wipe rims clean, cover with sterilized lids and screw bands down. Process in hot water bath for 10 minutes. Remove from water, cool away from drafts. Check to make sure all jars seal properly. Store jars in cool, dark place.
Makes about 6 half pint jars.
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