Lemon grass adds a fresh scent to this beautiful pink jelly. If you enjoy
watermelon in the summertime, you’ll love this unique jelly any time of year.
Yield: ~ 5 half-pint jars
Prep: 30 minutes + 2 hours
Processing: 10 Minutes
INGREDIENTS:
• 6 cups chopped watermelon (rind removed)
• ½ cup white balsamic vinegar, white wine, or apple cider
vinegar
• 4 Tbsp lemon juice
• 5 cups granulated sugar
• 1 stem lemon grass, chopped
• 2 pouches BERNARDIN® Liquid Pectin
• ¼ cup unsweetened grape juice (optional)
INSTRUCTIONS:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
Cook:
• Chop enough watermelon pulp to measure 6 cups; place in saucepan. Cover and heat
gently on medium-low heat, 5 minutes. Remove from heat; thoroughly crush.
• Pour prepared watermelon into dampened jelly bag or cheese cloth-lined sieve
suspended over a deep container. Let juice drip undisturbed at least 2 hours or
overnight. For quicker results, squeeze bag; juice may be cloudy.
• Measure 2 cups watermelon juice. If you do not have the required amount, crush more
watermelon or add up to ¼ cup unsweetened white grape juice. Transfer watermelon
juice into a large, deep stainless steel saucepan. Stir in vinegar, lemon juice, all the
sugar and lemon grass.
• Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid
pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly.
Remove from heat and quickly skim off foam, if necessary. Discard lemon grass.
Can:
• Quickly pour hot jelly into hot jars leaving ¼-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper
towel; apply two-piece metal canning lids.
• Place jar in canner. Repeat until all jars are filled. Water must cover jars by 1 inch.
Cover canner and bring water to a boil. Process jars 10 minutes, adjusting for
altitude. Turn off heat and remove canner lid. Let jars sit for 5 minutes. Remove
jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for
seal, they should not flex when center is pressed. Remove rings and label jars.
Store in a cool, dark place.
Source:
https://www.bernardin.ca/recipes/en/zesty-watermelon-jelly.htm?Lang=EN-US