Watermelon Jelly (Jam)

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

4 cups of chopped watermelon (or 2 cups of watermelon puree)

3 ½ cups sugar

3 tablespoons lemon juice

1 package of no-sugar pectin

subheading: Equipment:

Blender

Pots and pans

Boiling water bath

8 oz. jelly jars for canning

Canning lids and rings

Directions at delishably.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer