Method

How To Make It

1. Juice the watermelon or blend it and strain the mixture. Pour the juice into a pot and bring it to a boil over medium-high heat.

2. Boil the watermelon juice, stirring frequently. Because watermelon contains so much water, it needs longer cooking than many other jellies. Cook for about 15 to 30 minutes, or until the liquid reaches 220 degrees F for best results.

3. In a separate bowl, mix the box of low-sugar pectin with 1 cup of sugar.

4. Stir the pectin and sugar mixture into the hot juice. Slowly add the remaining sugar, stirring well after each cup.

5. Return the mixture to a rolling boil and boil for 1 to 2 minutes, stirring continuously. Add the lemon juice.

Cook the juice down well and stir often so the natural watermelon flavor stays bright while the jelly reaches the right set.

6. Remove from heat and ladle into jars.

7. Process in a water bath canner for 5 minutes. Remove the jars and place them on a dry towel. Let them cool for 12 hours before disturbing them.