Start with removing the pink watermelon flesh from the rind. You can either scoop it out or slice then cut the rind off. Don't throw the rind away if you want to make the pickled watermelon rind! Just pop it into a bowl or container and put it to the side for now :) Next you want to remove the watermelon juice from the flesh: process the pieecs of watermelon in manageable amounts, placing juice into a large pot and squeezing the processed fruit through a sieve to extract as much juice as possible. Put the leftover fruit into a bowl and set aside if you want to make watermelon fruit leather with it ...
Pre-heat jars by covering in water and boiling for 10 minutes, pre-heat seals and rings invery hot water for 10 minutes. Combine watermelon juice, lemon juice and pectin, whisking well to combine. Bring to a boil, then add sugar all at once, whisking until sugar has dissolved. Bring to a rolling boil, keeping it there for 1 minute. Skim foam and then ladle into hot half-pint jars to 1/4 inch headspace. Remove bubbles, adding extra jelly if necessary to correct headspace. Wipe rims, apply seals and twist bands on to fingertip-tight. Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months. This makes 5 half pints
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|Serving Size: 1 Recipe (538g)
|Recipe Makes: 1 Serving
|Calories from Fat: 0 (0%)
|Amt Per Serving
|Total Fat 0g
|Saturated Fat 0g
|Monounsaturated Fat 0g
|Polyunsanturated Fat 0g
|Total Carbohydrate 537.5g
|Dietary Fiber 0g
|Sugars, other 537.5g
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Calories per serving: 2081
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