EASY WATERMELON JELLY
Easiest watermelon jelly recipe have found. Makes 4-5 half-pints. No special equipment needed. Sets perfectly every time and is delicious!
Provided by Chef zabrni72
Categories Jellies
Time 27m
Yield 4-5 half pints
Number Of Ingredients 4
Steps:
- Wash, cut and dice (and remove seeds if using a seeded melon) melon into 1-inch chunks. Place diced watermelon in a blender or food processor.
- Cover and blend or process until smooth.
- It should reduce to approximately 2 cups of watermelon puree. That (2 cups after the blender) is the amount you will need for the recipe. Pour it into a large pot. Bring watermelon juice to a slow boil.
- Add the 3 Tablespoons of lemon juice to the pot.
- In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping.
- Stir the pectin into the watermelon juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning).
- It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).
- When the berry-pectin mix has reached a full boil, add the rest of the sugar (or other sweetener). I recommend using some real sugar or honey, as jellies made with no added sugar, or just Splenda turn our rather flat tasting and runny.
- After adding the sugar or sugar/sweetener blend, then bring it back to a boil and boil hard for 1 minute. Depending upon which type of jam you're making (sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice) you will need to use a different amount of sugar and type of pectin.
- I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
- IF YOU DO NOT OWN A CANNER/PROCESSOR -- While melon is coming to a boil, place 4-5 jars in a shallow baking pan and pour water to the half way point of pan. Place over electric eye (large) and bring to a boil. Place caps in small saucepan and cover with water and bring to a boil.
- Fill jars to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Continue to boil in pan for 10 minutes.
- Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
- Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
WATERMELON JELLY
With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 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 5 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.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON JELLY
This recipe was posted by request. I've not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available. :)
Provided by Julesong
Categories Jellies
Time 35m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Blend watermelon pieces in blender for about 1 minute on medium speed.
- In large kettle, mix melon, sugar, and lemon juice.
- Bring to a boil.
- Stir in liquid fruit pectin and boil fifteen minutes, stirring.
- Skim off the foam and pour into jars.
- Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
- Remove to a protected surface to cool undisturbed.
- Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
- Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints.
- Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. "Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).".
WATERMELON JERKY
Provided by Food Network Kitchen
Time 4h5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice a small seedless watermelon 1/4 inch thick; trim off the rind. Cut the slices into 1-by-3-inch rectangles. Arrange on 2 wire racks set on baking sheets. Bake at 250 degrees F until almost dried but not browned, 3 hours. Reduce the oven temperature to 200 degrees F and continue baking, rotating the pans and flipping the pieces every 2 hours, until the fruit is leathery, 3 to 4 more hours.
WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
Steps:
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
HOMEMADE WATERMELON JELLY
I based this recipe on the followin site: (http://www.PickYourOwn.org/watermelonjelly.htm) It worked fine for me. I know that when working with pectin, especially the liquid kind, the results can be iffy. I made double batches of this jelly and both times there was no problem with it jelling. I experimented with watermelon preserves and had a lot of the red fruit left over that I couldn't eat before it went bad. This is how I used up the whole watermelon, jelly and rind preserves. This jelly is so good to me!
Provided by Ms. B
Categories < 60 Mins
Time 1h
Yield 8 half pints
Number Of Ingredients 7
Steps:
- Prepare jars and lids by boiling in water for about 10 minutes.
- Using the red part of the watermelon, remove the seeds and cube. Place in a blender or food processor and blend well. The four cups of cubed watermelon should yield 2 cups of juice/puree, add or remove juice to equal 2 cups. At this point the juice can be strained, I don't strain my juice.
- Juice lemons to get 3 tablespoons, fresh squeezed is best. Bottled is not as good tasting but will work. Add the zest of one lemon to the lemon juice, the amount of zest is approximate for a lemon, set aside. The zest can be optional, so don't worry about it if you are using bottled lemon juice.
- In a separate container mix 1/2 cup of white granulated sugar with the package of dry no sugar pectin, I use 100% Natural Sure Jell Premium Fruit Pectin (1.75 ounces per package or 4 tablespoons). Open another box, measure and add 1 tablespoon additional, mix sugar and pectin well, set aside.
- Measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
- Pour the 2 cups of watermelon juice/puree into a large stainless steel pot (Dutch Oven size). Add 3 tablespoons of lemon juice and zest to the watermelon juice.
- Stir in the sugar pectin mixture and bring to a hard boil. The heat will be on medium high to high at this point (depending on your stove). I like to use a whisk to constantly stir the mixture until it boils. Reaching the boiling stage should take between 5-10 minutes, keep stirring.
- Add the remaining 3 cups of sugar and bring back to a hard boil, stirring or whisking constantly for about 1-2 minutes. Remove from heat.
- Fill prepared jars about 1/4 inch from the top. Wipe the rim of jars and place lids and rings to the jars. Seal in prepared jars, approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
- Place filled jars in a boiling hot water bath with about 1 inch of water covering the top of the jars. If you do not have a canner use a large stock pot with a towel in the bottom. Do not let the jars touch. Boil gently for about 10 minutes. Remove jars and set away from draft to cool. I place towel lined cookie sheet in the cold oven and let the jars cool in the oven with the door closed. Make sure that the jars have sealed before storing.
- The jelly is good for about 12 months, but is best the first 6 months. The color and consistency may change the longer it is stored. Use as you would with any other jelly, this is a great icing for a yellow cake.
- Optional: If you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.).
Nutrition Facts : Calories 383.4, Fat 0.1, Sodium 13.3, Carbohydrate 99.4, Fiber 0.9, Sugar 92.3, Protein 0.5
WATERMELON JAM
When I think of summer, I think of watermelon at its peak. This sweet, juicy and refreshing fruit is only here for a couple of months--definitely not long enough for me! I wanted to develop a simple and quick way to enjoy this summery fruit into the frosty months beyond. The consistency of the jam is slightly looser than traditional jam, but it's still very spreadable.
Provided by Food Network Kitchen
Time 1h
Yield 2 cups
Number Of Ingredients 5
Steps:
- Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.
- Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.
- Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes.
- Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the freezer for up to 1 year.
WATERMELON RIND PRESERVES
This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 10
Steps:
- Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON JAM
This a sweet spread with a bit of a crunch. Try it with peanut butter on a English Muffin or bagel. I made 4 jars & gave 2 away. As my family will only finish 2 jars in 3 weeks. Recipe source Bernardine, a manufacturer of canning equipment.
Provided by Kit..ty Of Canada
Categories Breakfast
Time P1D
Yield 4 cups
Number Of Ingredients 5
Steps:
- In large bowl, stir together sugar, watermelon and lemon juice.
- Set aside for 10 minutes, stirring occasionally.
- In small saucepan, blend fruit pectin and water.
- Bring mixture to boil over high heat; boil, stirring, for 1 minute.
- Stir pectin mixture into watermelon mixture.
- Stir constantly until sugar is dissolved, about 3 minutes.
- Quickly pour into jars and cover.
- Let stand at room temperature 24 hours to set.
- Store jam in refrigerator for up to 3 weeks.
Nutrition Facts : Calories 66.9, Fat 0.2, Sodium 24.6, Carbohydrate 18.1, Fiber 1.3, Sugar 6.3, Protein 0.5
SUMMER WATERMELON JELLY
This recipe is from southernfood.about.com. Very sweet, but also very tasty! A great recipe for making lots of tasty jelly for very little money. I make multiple batches and give away lots of jars! These instructions assume that you are familiar with the basics of jelly making. The yield is approximate. UPDATE: Some reviewers found this too sweet and had trouble getting it to set. I did some research and suspect that the problem may be variances in the acidity of watermelons. I would suggest adding about 2 tablespoons of lemon juice to ensure proper acidity.
Provided by Elisa72
Categories Jellies
Time 35m
Yield 8 pints
Number Of Ingredients 3
Steps:
- You can strain the watermelon juice or not, depending on how clear you want your jelly. Measure out six cups.
- Mix the juice with the 2 boxes of pectin in a deep pot.
- Bring to a rolling boil and add the sugar all at once.
- Stir well and bring back to a rolling boil.
- Boil exactly one minute, stirring constantly.
- Remove from heat and skim foam. Pour into hot sterilized jars and seal.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 1104.6, Sodium 24.8, Carbohydrate 286.2, Fiber 1.1, Sugar 274.8
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- Juice the watermelon or blend then strain the mixture. Put the juice into a pot and turn on medium/high heat to boil.
- Allow the watermelon juice to boil, stirring frequently. Since watermelon contains so much water, you need to cook it longer than normal. Make sure you stir so that it doesn't burn.
- Next, Mix the box of pectin with one cup of sugar. I use low sugar pectin because 8 cups of sugar for the regular pectin is just too much. You'll lose the flavor of the watermelon.
- Stir in the pectin and sugar mixture. Then, slowly add the rest of the sugar, stirring well after each cup.
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