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How to Make Homemade Watermelon JellyMaking and canning your own watermelon jelly is quite easy. Here's how to do it, in 10 easy steps and completely illustrated. See this page for pickled watermelon rind. See this page for berry jams, this page for Fig Jam and this page for Blueberry Jam directions!Ingredients and Equipment
Recipe and DirectionsStep 1 - Selecting the watermelonsThe most important step! You need watermelons that are sweet and ripe, but nut overripe and mushy. Any color will work,. You can mix different colors, if you like. Step 2 -Wash, cut and dice the watermelons!I'm sure you can figure out how to wash the outside of the watermelons in plain cold water. Then, cut the watermelons open and start dicing the contents, to 1 sized cubes. If you do this on a cutting board inside a baking tray. it will help you to collect the liquid to use. The rind may be used in making watermelon rind pickles (see this page, but the seeds are useless, except for planting or spitting at each other. Step 3 -Puree the watermelon!Place diced watermelon in a blender or food processor. Cover and blend or process until smooth. It should reduce to approximately 2 cups of watermelon puree. Pour into a large pot.Step 4 - Add lemon juiceAdd the 3 Tablespoons of lemon juice to the pot! Step 5 - Mix the dry pectin with about 1/4 cup of sugar or other sweetener
Notes about pectin: I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.
For more about the types of pectin sold,
see this page!
Is your jam too runny? Pectin enables you to turn out
perfectly set jam every time. Made from natural watermelons, there are also
low-sugar pectins that allow you to reduce the sugar you add by almost
half! Step 6 - Mix the watermelon juice with the pectin and cook to a full boil
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| You don't need this for watermelon jelly but for other jellies, it's quite helpful. |
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I keep a metal tablespoon sitting in a
glass of ice water, then take a half spoonful of the mix and let it cool
to room temperature on the spoon. If it thickens up to the
consistency I like, then I know the jam is ready. If not, I mix in a
little more pectin (about 1/4 to 1/2 of another package) and bring it to a
boil again for 1 minute.
Fill them to within 1/4 inch of the top, wipe any spilled jam off the
top, seat the lid and tighten the ring around them. Then put them into
the boiling water canner!
This is where the jar tongs
and lid lifter come in really
handy!
Keep the jars covered with at least 1 inch of water. Keep the water
boiling. In general, boil them for 10 minutes, which is what SureJell (the
makers of the pectin) recommend. I say "in general"
because you have to process (boil) them longer at higher altitudes than sea
level, or if you use larger jars,
or if you did not sterilize the jars and
lids right before using them. The directions inside every box of
pectin will tell you exactly. The directions on the pectin tend to be
pretty conservative. Clemson University says you only need to process
them for 5 minutes. I usually hedge my bets and start pulling them out
after 7 minutes, and the last jars were probably in for 10. I rarely
have a jar spoil, so it must work.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, (this is called "open kettle" processing). Open kettle process is universally condemned by all of the authorities (USDA, FDA, Universities - Clemson, UGa, Minnesota, WI, Michigan, etc,.) as being inherently dangerous and conducive to botulism. It does not create a sterile environment; it does create the ideal environment for botulism to grow.
Putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil or risk your family's health.!
Lift the jars out of the water and let them cool without touching or
bumping them in a draft-free place (usually takes overnight) You can
then remove the rings if you like.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
From left to right:

![]() * All the tools you need for hot waterbath canning - in one comprehensive set! Average Customer Review:
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Home Canning KitsFeatures:* All the tools you need for hot waterbath canning - in one comprehensive set! * Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning. * Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter. * A Kitchen Krafts exclusive collection. This is the same type of standard canner that my grandmother
used to make everything from watermelon jelly to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids! |
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With the Deluxe Food Strainer/Sauce Maker, you can make
creamy watermelon sauce and smooth tomato sauce without
having to peel and core! This multi-use strainer forces
food through a stainless steel screen, automatically
separating the juice and pulp from the seeds, shins, and
stems. Perfect for purees, creamed soups, baby foods,
pie filling, juices, jams, and more. Save time, effort,
and money by preparing your own tasty sauces to be used
immediately or boiled for future use. Do bushels with
ease and in a fraction of the time. Includes the
tomato/watermelon screen with easy twist on design and
instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Watermelon Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note
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Mirro Stainless Steel Foley Food Mill
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Lids, Rings, Jars, mixes, pectin, etc.Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store! |
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