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Granny’s Watermelon Jelly

June 18, 2017

Granny’s Watermelon Jelly

 

pureed watermelon, after seeds and rind removed

2 Tbsp Lemon juice for every 3 cups pureed watermelon

1/4 cup water for every 3 cups pureed watermelon
1 cups sugar for every 1 cup pureed watermelon
1/3 cup dry pectin (1 box) for every 3 cups pureed watermelon

 

Example:

3 cups pureed watermelon

2 Tbsp Lemon juice

1/4 cup water

3 cups sugar, granulated

1/3 cup dry pectin (1 box)

 

Remove watermelon from the rind.   Remove seeds.   Puree in blender or food processor…measure.
Heat pureed watermelon, lemon juice and water to gentle boil.

 

Mix sugar and pectin together, add to watermelon, bring to full boil for 2 minutes or until jell point is reached.

How to test when jell point is reached: Dip a large spoon into boiling jelly. Tilt spoon until liquid runs over the side. When the liquid has reached the jellying stage it will stop flowing from the spoon in a stream and divide into two distinct drops which run together and leave the edge of the spoon in one large sheet. At this point remove jelly from heat.

In the Meantime Sterilize jars, rings and lids.

When Jell point is reached remove from heat, fill sterile jars, wipe rim, seal with sterile lids and rings.

Let cool until morning then label and keep in a dark cool place until ready to use. Enjoy!!

Always make jelly in small batches for best results.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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