Total TimePrep: 25 min. + standing Process: 10 min.
I reduced the liquid pectin by 2 TBSP as my watermelons weren't super ripe & had a greater pectin content. I also used white rice vinegar for the white wine vinegar. Great spreadable results.
I have not made this yet so I am rating on how good it sounds, but can I use cider j or distilled white vinegar instead of white wine or white balsamic vinegar? I have all the other ingredients except the vinegar and I really want to make the jelly. This sounds so good! I need an answer quick please!
susieqcooks - yes, as long as the boiling water covers the top of the jar, you are fine to use a heavy bottomed pot for canning jams and jellies. I've been canning for years that way! Just make sure the jars don't touch each other and you should be fine!
I cannot afford a canner right now, can i just put them a very large pot and process them that way. quick reply please!!!
Made this today and it turned out fantastic! First ever canning/jelly making experience! My husband and daughter loved it, they both said it tastes just like watermelon. I used fresh lemon juice and no food coloring.
Yes, a cup of sugar to a half pint, but you don't eat this by the bowl full. I also bet you could cut down on the sugar just a bit and it would still be good.
sounds yummy... what about leaving the pulp and making more of a preserves consistency?
I haven't tried this yet, but wanted to let ebrisard know that 1 cup of sugar to a half-pint of jelly is NORMAL. That's how you make jelly and jam. If you don't like it, use a low-sugar pectin and be prepared for the jelly to not set.