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.
Makes: about five 8-ounce jars
Recipe from Ball Complete Book of Home Preserving
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
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!
Here are some of the references I use in my canning adventures. You might enjoy them as well: