Watermelon Jellies Food

WATERMELON JELLY

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.

WATERMELON JELLY

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 JELLIES

Steps:

• Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
• Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
• Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
• Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
• Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

WATERMELON JELLY

Steps:

• Whisk together sugar and powdered pectin until they are fully integrated. Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot.
• Bring to a boil and let cook until the temperature of the nascent jelly reaches 220 degrees. 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. Check set using saucer test before removing it from the heat, to ensure that it will set.
• Remove from the heat and pour into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.
• When time is up, remove from canner and let jars cool. When they're cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year.

WATERMELON VODKA JELLY SHOTS

Steps:

• First, use a serrated knife to cut around the flesh of your watermelon halves. Use an ice cream scoop or large spoon to remove all the flesh, including the pips, into a large bowl. Transfer to a blender or food processor and blitz until smooth.
• Strain the pulp through a fine sieve into a large bowl to extract all the juice. You should be left with about 800ml of watermelon juice. Meanwhile, put the watermelon halves in a medium roasting tin lined with kitchen paper. Make sure the watermelon fits in snugly so it's easily transferable to the fridge.
• Pour 50ml of the juice into a small saucepan and bring to the boil. Once boiling, add the sugar and leave to dissolve for 2 mins. Once cooled a little, squeeze out the soaked gelatine leaves and stir through the warm watermelon juice to dissolve. Once fully dissolved, combine with the rest of the watermelon juice and add the vodka.
• Ladle equal amounts of the juice into each watermelon half. Transfer to the fridge to set for at least 4 hours, preferably overnight. When ready to serve, use a serrated knife to cut the watermelon into about 15 wedges. Serve with a warning: these contain lots of vodka!

EASY WATERMELON JELLY

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!