Watermelon Jelly
Makes 4 cups
  • 4 cups (915 grams) watermelon purée, strained (from a small, 2,000-gram [4½-pound] melon)
  • 1½ cups (300 grams) granulated sugar
  • 3 tablespoons (50 grams) low-/no-sugar pectin
  • ⅓ cup (75 grams) freshly squeezed lemon juice
  • 2 tablespoons (20 grams) white vinegar
  1. Place a plate in the freezer for the set test and sterilize your jars.
  2. Place the watermelon purée in a large saucepan and bring it to a simmer over medium heat, about 10 minutes. The solids will float to the top; do not skim them away at this time.
  3. Remove the pot from the heat and slowly stir in 1¼ cups of the sugar until it is completely dissolved. In a small bowl, whisk the remaining ¼ cup of sugar and the pectin; set aside.
  4. Return the pot to the stove over medium-high heat, bring the mixture to a boil, and cook for 10 minutes.
  5. Remove the pot from the heat and stir in the lemon juice. Sprinkle in the pectin and sugar mixture, being careful not to add too much at once, as this may cause clumping. Stir to combine and return the mixture to a vigorous boil over high heat. Cook for an additional 3 to 4 minutes, then test for a set, using the chilled plate.
  6. When the jelly reaches a setting point, ladle it into the hot, drained, sterilized jars. Wipe the rims, position the lids and rings, and heat process for 5 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/recipes-pages-sarah-owens-toast-jam/