If you have more or less, adjust your quantity to about 2 cups (or your jelly may be too thick/thin) Screw bands tightly. Strain out all the pulp (you can leave the pulp in if you would rather make preserves) You should end up with about 2 cups of liquid. I checked the consistency on a cold plate. I sighed and tucked the jars away, figuring I’d need to try again. I used pear, peach, chokecherry and apple juice. Learn how to make watermelon jelly the easy way. Bring to boil over medium … A true celebration of summer, this jelly tastes like biting into a slice of perfectly ripe watermelon, boasting a refreshing sweetness from real fruit juice. Watermelon Jelly a.k.a. How do I puree to get the juice and can I use sure jell. Jul 23, 2014 - These watermelon tequila jello shots are perfect for summer parties. Perfect for birthday parties, these watermelon jelly slices are sure to be loved by the whole family. In the recipe it says yields 5 HALF pints. (see the tips for some notes on this too! This can take anywhere from 15-30 minutes, depending on the width of your pot, the heat of your stove and even the weather you’re having. the heat level needs to be lower. Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Remove the rings around the jar and test the seals, make sure they are secure but don’t break the seal. Combine watermelon juice, vinegar, lemon juice, and pectin in a large sauce pan. To get your watermelon juice, cut up your watermelon into small chunks and puree in your blender or food processor. Large stockpot = perfect canning device. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Strain the puréed watermelon through a fine strainer to remove the pulp and seeds (this should yield about 3 cups of watermelon … Strain the pureed watermelon through a fine strainer to remove the pulp and seeds (this should yield about 3 cups of watermelon juice). It was. Embrace the spreadable consistency of this easy-to-make jam. During the cooking, I was racked with anxieties, as the watermelon juice took on a slightly strange scent once hot. ... chopped up watermelon (without the seeds or rind), sugar (say, 2 cups of and 1.5 cups of splenda) or half splenda substitute (say, 2 cups of and 1.5 cups of splenda) or half (say, 2 cups of and 1.5 cups of splenda), lemon juice, dry no-sugar needed pectin. I let it, it didn’t hurt anything. Follow the recipe exactly . roll in sugar. Quick question, though – you say to remove seeds. If it’s still very runny after a minute, give your jelly a few more minutes on the stove. 1 (3-oz.) Whisk in Jell-O packet until powder is completely dissolved. 1 medium seedless watermelon 3 jalapeños 5 tbls pectin (I … I had some trouble because one of my jars was only half full and it wanted to bob around in there. I used pectin and took the syrup all the way up to 220 degrees, in the hopes of getting a good, jellied set. Directions. Chop up your watermelon, and blend it well. Ball pectins are more reliable. If you want to use less sugar, look for SURE-JELL For Use in Less or No Sugar Needed Recipes in the pink box. WATERMELON JELLY : 4 c. seeded, diced watermelon 3 1/2 c. sugar 2 tbsp. Watermelon is primarily made of water, and it needs to be boiled down more than other jellies. The pectin should stir in … Forego the Jell-O. Cover with 2-piece lids. One of her readers suggested using a watermelon jelly, and so she made a request of me. Put the pot on the stove, heat to boiling again and give it a 10 minute hot water bath. Safe Preserving: Watermelon Jelly… 1 c. vodka. Home > Recipes > Jams > Watermelon Jelly. Combine the watermelon puree, sugar and lemon juice in the pot. Check set using saucer test before removing it from the heat, to ensure that it will set. When time is up, remove from canner and let jars cool. Replacing the jello is simple and can be done by simply increasing your gelatin; up your recipe to 4.5 tablespoons of gelatin or add an additional 6 sheets. Get yourself a canning basket. Also, make sure to boil till you […]. The amount of acid added to jams and jellies to help pectin to gel is not enough to ensure the safety of watermelon jelly. It was beautiful, spreadable and delicious. Follow the recipe exactly . Place in the bowl of a food processor and puree. Another version of summer in a jar. Add the jalapeño bits to the watermelon juice. I made a jelly, or tried to make jelly. Just trying to find a new one, Your email address will not be published. I have seen complaints that the jelly didn’t set, I’ve seen complaints that it over set. A recall was issued. In other words, this is all a science, and what works one time, might not work the next. It took me 20 minutes to reach 220, but it can take anywhere from 15-30 minutes to reach this which depends on the size of the pot, the pectin, the temperature outside, etc. Strain the juice out to remove the pulp and the seeds. The finished product will not be as firm as a traditionally processed jam, so don’t be alarmed. But I changed it up, followed the Sure-jell directions by added the pectin with 1/4 cup of the sugar into the watermelon juice, brought to a boil and then added the remainder of the sugar,2 3/4 cups. I believe in your reply about making so many half pints you may have misworded. When it reached the thickness I liked, lowered the temp. Once you have determined its ready, remove from heat and carefully pour it into your jars. 6 tbsp (2 packages) powdered pectin (labeled as "low sugar" or "no sugar needed") Add the pectin and stir together again. Cut the watermelon into large pieces, discarding the rind. Hi Wanted to share that I made Watermelon jam using this recipe but used the pink box of Sure-Jell pectin , the low or no sugar pectin. Product description Product Description. One such fruit jelly recipe is 'Watermelon Jelly'. Bring to a boil. Place in the bowl of a food processor and puree. Documented botulism outbreak from watermelon jelly. Stir in pectin all at once. Stem and crush currants thoroughly, one layer at a time. Made with the goodness of watermelon, gelatin, sugar and lemon juice this flavorful recipe. Enjoying spicy Watermelon … Puree in a blender or food processor. Hi Wanted to share that I made Watermelon jam using this recipe but used the pink box of Sure-Jell pectin , the low or no sugar pectin. Please make sure and read the extra tips below. Really, anywhere you’d like a jelly. Wipe the top of the jar with a clean paper … Add the watermelon jalapeño mixture. When you are ready to pour the jelly into the jars, I strongly urge you to purchase a canning funnel, I got an entire pack of supplies for about $6 at walmart that came with all sorts of interesting tools – the jar handler (for when it’s hot) and the wide mouth canning funnel were the two I wanted and use the most. Use only one box. We’ve made it several times since and had no problems. 1 package powder pectin (I used sure jell and it did not come out as thick as I thought it should have been so it's more like a syrup than a jelly which is fine with my family they are using it on pancakes. The finished product will not be as firm as a traditionally processed jam, so don’t be alarmed. You will burn yourself badly if you get any of that liquid on your skin. My advice, keep an eye on it. This recipe yielded 10 half pints or 5 pints. It doesn't have to be seedless, so don't worry about that. If instead you’d like a watermelon syrup that is GREAT with waffles, pancakes, ice cream, etc… lower the pectin amount. Method Use a large pot to make the jelly. You puree watermelon in a blender. 12 limes, halved lengthwise. I found the blender worked better. Wash jars and screw bands in hot soapy water; rinse with warm water. Contents1 Skill Level2 Preparation Time3 Equipment/Utensils Required4 Ingredients5 Method Skill Level Basic – Medium skill level Preparation Time Approximately 20 minutes. Strain. I burned a batch because I answered the phone. Jell-O comes with various flavoring and preservative agents included which can help increase your gummy bear shelf life but can make it difficult to flavor like you want. Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot. Now start by sprinkling the pectin on the bottom of your jam and jelly maker (or follow the stove instructions on your particular brand of pectin). Process in a boiling water canner for 10 minutes. I love spicy foods. place onto a wire rack let dry. When you think your mixture is ready, take a small spoonful and put it on the freezing plate. If it is still runny and liquidy {I’m sure that’s a word} then cook it for another 5 minutes or so. AMAZON DISCLOSURE: Daily Dish Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. So just a tip to make things easier. Truly, it’s not something I would have even considered putting in my jam pot, had it not been for a request from my fellow former Slashfoodie, Stef from Cupcake Project. Only thing i would add is the yield is WAY off. I don’t think it had anything to do with liquid vs. powdered. In order for these components to mix and gel, a hard boil is required for about one minute. Bring to a rolling boil, then reduce heat to simmer. With this EXACT recipe. This recipe makes a little over five cups of finished product. Fill to about a half inch from the top. If a jelly … https://creativehomemaking.com/recipes/canning/watermelon-jelly Yes, 35 seconds to go across the floor to grab the phone and it burned. Important Tips on Canning Watermelon Jelly, « Chicken & Dumplings Around the Campfire, Watermelon Mango Salad with Coconut Lime Cream Dressing ». Please enter a question. Each time you pour more liquid in, just give in a minute to settle so you can make sure you completely fill the jar. If it is still runny and liquidy {I’m sure that’s a word} then cook it for another 5 minutes or so. In a 6 to 8 quart kettle or Dutch oven combine the watermelon puree, sugar and lemon juice. Save the pulp for another recipe or discard. WATERMELON JELLY : 6 c. watermelon juice 11 c. sugar 2 boxes Sure-Jell. after you remove rind's from syrup. Bring to a boil and let cook until the temperature of the nascent jelly reaches 220 degrees. I canned it in two pint jars and one 12 ounce jar, but it can be canned in pints, 12 ouncers, half pints, or quarter pints. Your email address will not be published. I added 7 pounds of sugar and boiled. Depending on the size of your blender, you may have to work in two batches, but the finished amount of puree should be roughly 4 … It came to 18 cups. https://foodinjars.com/recipe/watermelon-jelly-recipe/, Slow Cooker Canning*: Apricot Peach Butter, Canning for the year – The Chicken Grandma, 6 cups pureed watermelon (remove any seeds prior to pureeing). That is a full 4 cups, liquid and all, no … If it’s forming a skin or solidifying a bit, it’s ready. I know it is super tempting to do the impossible and make a lower sugared jam/jelly than the recipe calls for, but RESIST changing the ratios. Don’t forget to label the jar, or if you make several kinds you won’t remember what is what. 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