The theme for this month’s tigress can jam was curcubits, which includes cucumbers, squash and melons. I couldn’t decide between canning pickles or Watermelon Jelly so I decided to make both. I had a watermelon that was ripening very quickly so this seemed like a good use for it. I submitted the pickles for the can jam, but I decided to continue the theme with this jelly. I made this jelly during Can-a-Rama 2010 this past weekend. I had lot’s of fun making jams and pickling.
This is a zesty watermelon jelly. It calls for lemongrass which I didn’t have so I left that ingredient out.
Zesty Watermelon
Makes: about five 8-ounce jars
Recipe from Ball Complete Book of Home Preserving
Ingredients:
6 cups chopped watermelon, rind removed
1/2 cup white balsamic, white wine or apple cider vinegar (I used white wine vinegar)
4 tbsp lemon juice
5 cups granulated sugar
1 stem lemongrass, chopped (I omitted this ingredient because I didn’t have any)
2 pouches (each 3 oz/85 ml) liquid pectin
Directions:
In a 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.
Transfer to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 2 hours.
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.
In the meantime, prepare canner, jars and lids. For detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.
Transfer watermelon juice to a clean large, deep stainless steel saucepan. Stir in the 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. I put the open liquid pectin pouch in a cup for easy access.
Boil hard, stirring constantly, for 1 minute.
Remove from heat and quickly skim off foam.
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.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.
Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Then give some away. No fair keeping all this deliciousness for yourself.
Thanks for joining me in the bread-baking blog. Remember, bread goes really well with jams and jellies.
Happy Canning and Baking!
Cathy
Here are some of the references I use in my canning adventures. You might enjoy them as well:
- Ball Complete Book of Home Preserving
- The Complete Book of Small-Batch Preserving
- Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
- National Center for Home Preservation
Cristie says
Your jelly is a beautiful color! I am very tempted to make some tomorrow đŸ™‚
Cathy (breadexperience) says
Hi Cristie! I think you should make some. It’s really easy! It tastes zesty so it’s a little different than you might expect.
I could’ve used a couple more sheets of cheesecloth in the colander when the watermelon juice was dripping. I don’t think it’s supposed to be this red although I like it.
Sophie says
Your watermelon yelly looks quite fabulous!!
MMMMMMMMMMMMM,…I will make allof your recent canning recipes!! thay allways work!
kisses from Brussels!
Daniella McCallum says
Hi im doing an assignment for school on preservation and i chose this recipe, do you have a Label at all for it?
Cathy says
Hi Daniella, This is an interesting choice for a preservation assignment. I don’t have any labels, but there are lots of label-making programs if that is what you’re looking for. Good luck with your assignment. I hope you enjoy the jelly.