Summer jelly. Watermelon jelly to be more specific. Sweet, tart, refreshing and even better paired with warm rustic bread and salted butter. My recommendation on the eating is to slather warm bread with the butter and the watermelon jelly and wait long enough for the bread to soak the butter and the jelly. Consume happily and messily. The look of it from my kitchen. My Father made this batch. I took the pictures and did the eating. The recipe below for you and your kitchen is from TasteofHome.com. Sweet, tart, refreshing and even better with warm bread and butter.
- 6 cups seeded chopped watermelon
- 5 cups sugar
- 1/3 cup white wine vinegar or white balsamic vinegar
- 1/4 cup lemon juice
- 2 to 3 drops red food coloring, optional
- 2 pouches (3 ounces each) liquid fruit pectin
- Place watermelon in a food processor; cover and process until pureed. Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups.
- Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
- Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
2 tablespoons: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 0 protein. Originally published as Watermelon Jelly in Farm Fresh Favorites
Until Next Time…