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Watermelon Jelly
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Additional Time
1
day
d
Total Time
1
day
d
30
minutes
mins
Servings:
80
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
2
c
watermelon juice
5
c
sugar
1/3
c
white wine vinegar
1/4
c
bottled lemon juice
2
pouches liquid pectin
Instructions
Combine the watermelon juice, sugar, vinegar, and lemon juice in a large pot.
Bring the mixture to a boil, stirring continually. Boil 1 minute.
Add in the liquid pectin, and bring the liquid back to a full boil. Boil 1 minute.
Remove it from the heat.
Ladle the jelly into hot half-pint jars. Leave 1/4 inch head space.
Close with lids and rings.
Process the jars in a hot water bath canner or steam canner for 10 minutes.
Allow the jars to cool in a draft-free location for 12-24 hours.
Remove the rings, test the seals, and label the jars.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/watermelon-jelly/
Nutrition
Serving:
1
c
|
Calories:
50
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
6
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
22
IU
|
Vitamin C:
1
mg
|
Calcium:
1
mg
|
Iron:
1
mg
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