Watermelon Jelly
Watermelon Jelly is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 40 servings. This hor d'oeuvre has 120 calories, 0g of protein, and 0g of fat per serving. For 40 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 717 people were impressed by this recipe. It is perfect for Summer. This recipe from Taste of Home requires fruit pectin, watermelon, white balsamic vinegar, and sugar. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns an improvable spoonacular score of 4%. Similar recipes include Watermelon Jelly, Watermelon Jelly, and Watermelon Cupcakes – Attempt Two (This Time With Jelly).
Servings: 40
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
2 pouches (3 ounces each) liquid fruit pectin
1/4 cup lemon juice
2 to 3 drops red food coloring, optional
5 cups sugar
6 cups seeded chopped watermelon
1/3 cup white wine vinegar or white balsamic vinegar.jpg)
Equipment:
food processor
cheesecloth
sieve
bowl
sauce pan
ladle
Cooking instruction summary:
Directions Place watermelon in a food processor; cover and process until pureed. Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups. Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 5 half-pints. Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Originally published as Watermelon Jelly in Farm Fresh Favorites2011 Nutritional Facts 2 tablespoons equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 27 g carbohydrate, trace fiber, trace protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place watermelon in a food processor; cover and process until pureed. Line a strainer with four layers of cheesecloth and place over a bowl.
2. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth.
3. Let stand 10 minutes or until liquid measures 2 cups.
4. Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
5. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace.
6. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
7. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
8. Remove jars and cool.
Nutrition Information:
covered percent of daily need
