Yummys_Girl
07-23-2006, 09:03 AM
Zesty Watermelon Jelly
6 cups chopped watermelon, rind removed
1/2 cup white balsamic, white wine or apple cider vinegar
4 tblsp lemon juice
5 cups granulated sugar
1 stem lemongrass, chopped
2 pouches (each 3 oz./85 ml) liquid pectin
1. In large stainless steel saucepan, crush watermelon with a potato
masher. Cover and heat gently over medium-low heat for 5 minutes.
Remove from heat and crush thoroughly.
2. Transfer to a dampened jelly bag or strainer lined with several
layers of dampened cheesecloth set over a deep bowl. Let drip,
undisturbed for 2 hrs. Measure 2 cups watermelon juice. If you do not
have the required amount, crush more watermelon, or add up to 1/4 cup
unsweetened white grape juice.
3. Meanwhile prepare canner, lids and jars.
4. Transfer watermelon juice to a clean, large, stainless steel
saucepan. Stir in vinegar, lemon juice,, sugar and lemongrass. Over
high heat, stirring constantly, bring to a full rolling boil that
cannot be stirred down. Stir in pectin. Boil hard, stirring
constantly, for 1 minute. Remove from heat and quickly skim off foam.
5. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace.
wipe rim. Center lid on jar. Screw band down until resistance is met,
then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with
water. Bring to a boil and process for ten minutes. Remove canner lid.
Wait five minutes, then remove jars, cool and store.
6 cups chopped watermelon, rind removed
1/2 cup white balsamic, white wine or apple cider vinegar
4 tblsp lemon juice
5 cups granulated sugar
1 stem lemongrass, chopped
2 pouches (each 3 oz./85 ml) liquid pectin
1. In large stainless steel saucepan, crush watermelon with a potato
masher. Cover and heat gently over medium-low heat for 5 minutes.
Remove from heat and crush thoroughly.
2. Transfer to a dampened jelly bag or strainer lined with several
layers of dampened cheesecloth set over a deep bowl. Let drip,
undisturbed for 2 hrs. Measure 2 cups watermelon juice. If you do not
have the required amount, crush more watermelon, or add up to 1/4 cup
unsweetened white grape juice.
3. Meanwhile prepare canner, lids and jars.
4. Transfer watermelon juice to a clean, large, stainless steel
saucepan. Stir in vinegar, lemon juice,, sugar and lemongrass. Over
high heat, stirring constantly, bring to a full rolling boil that
cannot be stirred down. Stir in pectin. Boil hard, stirring
constantly, for 1 minute. Remove from heat and quickly skim off foam.
5. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace.
wipe rim. Center lid on jar. Screw band down until resistance is met,
then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with
water. Bring to a boil and process for ten minutes. Remove canner lid.
Wait five minutes, then remove jars, cool and store.