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    • #326067

      watermelon jelly – this makes a very colorful and tasty gift. it goes great on butter crackers, toasted biscuits, toast, english muffins and more.

      6 C. pureed Watermelon
      5 C. white sugar
      1/2 C bottled or fresh lemon juice
      1 pkg Pectin

      Cut up the watermelon (use seedless & make sure there aren’t ANY seeds at all!) Puree it in a blender to get 6 cups of Puree.

      In a big pot on the stove combine puree, sugar and lemon juice. Bring the mixture to a boil.

      Once the temperature gets to 220 degrees you can add the pectin. Boil for another five minutes.

      Remove from heat and pour into clean, sterile jars and then you can use a water bath to seal.

      I just made sure they cooled and put them in the fridge. When you are all finished you have these beautiful jars of jelly. I had various sizes but there were roughly 9- 8oz.

      jars when I finished

    • #445684
      Avatar for RosesBistro1234mos

      I think that I’d just like to eat it right out of the jar with a spoon! LOL!

    • #445678

      I would treat this as a jam for fridge or maybe freezer storage, as the author says s/he did.

      Watermelon is not acidic enough on its own to be canned safely for shelf-stable storage. A product needs a pH of 4.6 or below to be safe for water bath processing and then be safe for shelf stable storage. The lemon juice works out to about 7/8ths tablespoon per jar and I don’t know if that would be enough to drive the pH down to a safe level.

      You would have to get someone to test it.

      The reason you’d want to be sure is that the risk is botulism. People got botulism from watermelon jam that didn’t have a low enough pH just a few years ago in Vancouver, that was being sold as a fundraiser. So sad.
      Here’s an article about it.

      So yeah, recipe sounds amazing, though I would treat this for fridge storage only, for sure.

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