No Seeds Please

“Let’s get a watermelon!” “Ok… you know it’s past the season right?” “Oh I know, it’ll be great.” It was less than great. It smelled awesome, but the texture… ugh… not so great. So it sat in the fridge. What can you do with an over rip watermelon? That’s when I came across a recipe for watermelon jelly. Really? You can make jelly from watermelon? Sure can. Here’s the strange thing… you cook it. Have you ever even thought about cooking watermelon? For over an hour? Well… that’s what this recipe calls for. I’ll be honest… it’s a weird smell. I haven’t tasted the jelly yet… but we will… and dang it… we will enjoy it!

Watermelon Jelly
makes about 7 eight ounce jars

What you need!
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar (I think next time I'd add 4 or less)
1/2 cup bottled or fresh lemon juice
1 packet powdered pectin

Make it!
Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Add the powdered pectin and boil for another five minutes.

Remove from the heat and pour into clean, sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.

When time is up, remove from canner and let jars cool completely, preferably overnight. 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.