Easy and Delicious Watermelon Jelly. So many different uses and taste like summer in a jar.
Summer is almost over. Let that sink in…. crazy right? I cant believe how fast this year is going. Bbq’s and berries, fresh seasonal fruits and veggies shine best during summer. Watermelon has always been one of my favorite summer treats. I have always wanted to capture the essence of summer in a jar, so this year I made some Watermelon Jelly. It is like sunshine in a jar. This Watermelon Jelly is perfect for cake filling, Ice cream topping. The flavor reminds me of Jolly Ranchers. It is an amazing eccentric recipe to keep on hand. The end of the summer season is always so bittersweet to me. I’m going to miss flip flops, sandy toes and the salty air so much. In these last few weeks of summer I decide to try and cram in as much summer as I can stand. Beach days, boardwalking, and bonfires till autumn comes with ease and welcoming as routines and organization are revitalized in the cool refreshing air.
This Watermelon Jelly Recipe is very simple and requires very little canning knowledge. (this is only my second time every canning anything.) This may not be a toast kind of jelly, But the uses for this jelly are endless. Salad dressing, on top of pancakes or waffles, Ice cream topping, Cake filling, mixed with yogurt, or on scones, biscuits or sweet rolls. and the list goes on.
Puree watermelon in a blender or food processor.
Strain through a fine mesh strainer to remove seeds and pulp.
- Pour the watermelon juice in a large pot. Stir in the sugar and lime juice.
Bring to a boil, stir constantly and let boil until temperature reaches 220F (about 15-25 minutes) Seriously stir constantly do not let it burn.
Stir in Pectin and cook for 8 more minutes. I used a whisk at this point.
Remove from the heat and pour into clean, sterilized jars, leaving about a half inch at the top. Wipe rims, apply lids and screw on bands. Fill a deep Pot with hot water and place jars in, make sure the water is about an inch over the top of the jars. Process in a boiling water bath for 15 minutes.
When time is up, remove from pot and let jars cool completely, preferably overnight. you should here a pop as they seal. You can eat immediately or store unopened jars in a cool, dark place for up to a year.
Some fun things I found on the internet this week. Click the links to see what I found this week.
API Loses to Jon Oliver.
Schmoyoho doing what they do best. Songify Ryan Lochte
Marathon watching this on Netflix right now! Crazy Good! – Stranger Things
Very Cool Sound/visuals from Ronald Jenkees, Donkey Kong Inspired – Aquatic Jambiance
P.S. I got engage yesterday! To an amazing & supportive man who I love so much and who loves me more. Super excited!!
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