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Watermelon Jelly

4 cups seeded, diced watermelon

3 1/2 cups sugar

2 tblsp lemon juice

1/2 of a 6 oz pkg liquid fruit pectin (1 foil pouch)

Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil ( a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle or Dutch oven from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4 inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place.

Makes 4 half pints.

Ruth